Double Layer Pumpkin Cheesecake Recipe

Step 1

Preheat oven to 325 degrees F

Step 2

Prepare the crust if making from scratch, otherwise place your pie crust on a baking tray.

Step 3

Beat together the cream cheese with the sugar and vanilla until smooth, making sure to scrape your bowl as you go

Step 4

Add your eggs in one at a time, gently incorporating them individually.

Step 5

Remove 1 cup of the batter and place in a separate bowl. Spread the remaining batter over your pie crust.

Step 6

Put the pumpkin puree and spices in with the 1 cup of cheesecake mix and gently blend until smooth. Carefully spoon this over the cheesecake batter, spreading to the edge of the pie (alternatively, spoon dollops over the top and swirl together with a skewer).

Step 7

Bake for 35 to 40 minutes, checking that it is done with a gentle nudge before removing from the oven.

Step 8

Leave cheesecake to cool on the counter and then place in the fridge for at least 3 hours, if not overnight.

Step 9

Serve with a big spoonful of Cool Whip.