Recipe: Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

2 (8oz) packages Cream Cheese, softened
1/2 cup White Sugar
1/2 t. Vanilla Extract
2 Eggs
1 (9inch) Prepared Graham Cracker Crust (I didn't have a graham cracker crust so I used a regular crust and it worked o.k. I think a graham cracker crust would be better)
1/2 cup Pumpking Puree
1/2 t. Ground Cinnamon
1 pinch Ground Cloves
1 pinch Ground Nutmeg
1/2 cup Whipped Topping

Preheat oven to 350 F.
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.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.

Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes or until center is almost set.

(I doubled the recipe. It only makes one pie.)

Allow to cool, then refrigerate for 3 hours to overnight.  Cover with whipped topping before serving.