Double Layer Pumpkin Cheesecake Recipe

• 2 packages (225 gm each) softened Cream Cheese
• 3 Eggs
• 1/2 cup White Sugar
• 1/2 cup Pumpkin Puree
• 1/2 tsp ground Cinnamon
• 1 pinch ground Cloves
• 1 pinch ground Nutmeg
• 1/2 tsp Vanilla Essence
• 1/2 cup frozen thawed Whipped Topping
• 1 (9 inch) prepared Graham Cracker Crust

• Preheat oven to 165 degrees C.
• Take a large baking bowl and mix in the cream cheese, sugar and vanilla. Whip the mixture until it is completely smooth. Add in eggs one at a time and blend the whole batter into the smooth paste.
• In a backing pan, set the crust and add one cup of the batter and spread it evenly. Set it aside.
• To the leftover batter, add the pumpkin puree and the ground spices and blend it well. Spread this batter too evenly over the last layer in the backing pan.
• Put this pan in preheated oven and bake for 35 to 40 minutes, or until center is almost set. Set it aside to cool down, then refrigerate for 3 hours or overnight.