Double Layer Pumpkin Cheesecake
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes
2 (8 oz.) packages of cream cheese, softened
½ cup white sugar
½ tsp. vanilla extract
Two large eggs
1 (9-inch) prepared graham cracker crust
½ cup pumpkin puree
½ tsp. ground cinnamon
One pinch of ground cloves, or more to taste
One bit of ground nutmeg, or more to taste
Set the oven’s temperature to 325 °F (165 °C).
A layer of cheesecake: Cream cheese, sugar, and vanilla are smoothed in a big bowl using an electric mixer. One at a time, add eggs, mixing thoroughly after each addition. In the graham cracker crust, spread 1 cup batter.
Layer the pumpkin: The remaining batter should be gently beaten until thoroughly combined before adding the pumpkin puree, cinnamon, cloves, and nutmeg. Distribute carefully over the top of the crust’s simple cheesecake batter.
Bake for 35 to 40 minutes in the preheated oven or until the edges are puffy and the surface is solid, except for a tiny area in the center that jiggles slightly.
Remove from the oven, place on a wire rack, and cool for one to two hours until room temperature.
Preferably overnight, but at least three hours in advance.