Pumpkin Layer Cheesecake
2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin (I use Libby's)
1/2 teaspoon ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 nine-inch ready-to-use graham cracker crumb crust
Using an electric mixer, blend cream cheese, sugar and vanilla together. Add eggs, blending thoroughly after each.
Stir pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into the crust. Top with the pumpkin batter.
Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate at least three hours or overnight.
Makes 8 servings.
