Double Layer Pumpkin Cheesecake

* Exported from MasterCook *

Philadelphia 3-Step. Double Layer Pumpkin Cheesecake

Recipe By :Kraft Halloween 1998
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces philadelphia cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust
--6 ounces or 9 inches

Mix cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended. Remove 1 cup batter;
stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350 F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped
Topping and gumdrop cut-outs.

Makes 8 servings.


Notes: Make gumdrop cutouts for a colorful garnish on this luscious
cheesecake. To do so, roll out a large gumdrop on a sugared surface. Then,
cut out fancy shapes using small cookie cutters.

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JimG002 (jimg002@aol.com)

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