The perfect fall dessert – a combination of cheesecake and pumpkin pie! (I have made this three times in the past 2 months…)
Prep Time: 25 minutes
Feeds: 6-8 people
- 16 ounces cream cheese, softened and cut into 1 inch cubes
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 ground cloves
- 1/8 ground nutmeg
- 1/2 cup whipped topping (like Cool Whip)
Preheat oven to 325°F.
Combine cream cheese, sugar, and vanilla. Blend until smooth. Mix in eggs one at a time. Pour one cup of batter into crust.
Add pumpkin, cinnamon, cloves, and nutmeg into remaining batter. Stir gently until well blended. Spread over the cheesecake batter in crust.
Bake 35-40 minutes, until center is almost set. Allow to cool and then refrigerate for 3-12 hours. Top with whipped topping before serving.