Pumpkin Pie Cheesecake

Here’s another grocery store cookbook favorite at holiday times! This one is nice for your holiday family and friends who are unable to eat nuts. My husband made this yesterday and with all of the other deserts present, it still got eaten up almost entirely. Be sure to serve it with a dollop of cool whip or whip cream and even the tiniest sprinkle of cinnamon or nutmeg on top would be nice. Oh, and don’t over-whip the white cream cheese part or the pumpkin will tend to sink into it instead of forming its own layer on top. Enjoy!

Philly 3-Step Double Layer Pumpkin Cheese Cake
by Philadelphia Cream Cheese “Make Every Day Special” Recipe Book No.97
Vol. 5 ~ Oct. 15, 1996

Prep Time: 10 min.
Bake Time: 40 min.

Ingredients:
2 pkgs (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash each of ground cloves and nutmeg
1 Keebler Ready Graham Cracker Pie Crust (6 or 9 in) ~ Kev prefers 9

Instructions:
1. Mix cream cheese, sugar, and vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. In separate bowl, mix pumpkin and spices. Stir ONE CUP of the cream cheese batter into the pumpkin batter and blend well.

2. Pour remaining cream cheese batter into crust and flatten across pie to edges. Top with pumpkin batter forming two distinct layers in pie crust.

3. Bake at 350 degrees f. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with whip cream/cool whip and a sprinkle of spice when serving (optional).

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