April found this double layer pumpkin cheesecake recipe a few years ago and made it as a special treat for me. It’s a beautiful marriage of pie royalty…what could be better? If you’re ever coming over and wondering what desert to bring, this is it! Makes 1 pie…serves 1 if I’m around. May start fights among me and the boys!

Ingredients

• 2 packages (8 oz each) Philadelphia cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• Dash of ground cloves
• Dash of nutmeg
• 1 (6 oz or 9 inch) ready to use graham cracker crumb crust

Instructions

1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended.
2. Add eggs to cream cheese and mix until blended.
3. Mix pumpkin and spices separately.
4. Stir 1 cup of the cream cheese batter into the pumpkin mixture.
5. Pour remaining cream cheese batter into crust.
6. Pour pumpkin mixture into crust over cream cheese batter creating a layered effect.
7. Bake at 350 degrees for 40 minutes or until center is almost set.
8. Cool and then refrigerate for at least 3 hours, preferably overnight