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Pumpkin Layer Cheesecake
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Rich but wonderful , family favorite

Alice Larson


  • 2 8 oz (224 grm). packages cream cheese, softened
  • 1/2 cup (125 ml) sugar
  • 1/2 tsp (2 ml). vanilla
  • 2 eggs
  • 1/2 cup (125 ml) canned pumpkin
  • 1/2 tsp (2 ml). cinnamon
  • 1 dash ground cloves
  • 1 dash ground nutmeg
  • 1 9 inch ready-to-use graham cracker crumb crust
  • Mix cream cheese, sugar, and vanilla with electric beater on medium speed until blended.
  • Add eggs; mix until blended.
  • Stir pumpkin and spices into 1 cup (225 ml) of the batter.
  • Pour remaining batter into crust.
  • Top with pumpkin batter.
  • Bake at 350 degrees (175 C.) for 35 to 40 minutes or until center is set
  • Cool and refrigerate 3 hours or overnight.
I looked for a pumpkin cheesecake that was easy, never finding one I made up my own , and it was very easy and very good. Sometimes I will put a knife in and swirl the batter , before I bake it, to make it pretty. Good eating to you!

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