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Double Layer Pumpkin Cheesecake presented by The Inn at Muddy Creek
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Ingredients
2 packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip whipped topping
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, then mix until blended. Do not over-beat after adding eggs. Remove 1 cup batter, stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray, then sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 tablespoon of whipped topping.
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The Inn at Muddy Creek
Hoyt, Kansas
Modern, newly-constructed, two-story log home located roughly fifteen miles north of Topeka, right off Highway 75.
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Click here for pictures and information about the inn.
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More The Inn at Muddy Creek Recipes:
Pecan Coffee Cake
| Blueberry French Toast
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More Recipes
Other Desserts
| Pumpkin
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