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Double Layer Pumpkin Cheesecake

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Ingredients

Adjust Servings:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Nutritional information

426 calories
29 g fat
35.5 g carbohydrates
7.2 g protein
108 mg cholesterol
354 mg sodium
148 mg potassium
25 g sugar
1 mg vitamin C
63 mg calcium
2 mg iron
12 mg magnesium

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Double Layer Pumpkin Cheesecake

Features:
    Cuisine:

      "A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream."

      • 4 hr 10 mins
      • Serves 8
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Preheat oven to 325 degrees F (165 degrees C).

      2
      Done

      In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

      3
      Done

      Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

      4
      Done

      Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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