3-step Double Layer Pumpkin Cheesecake

3-step Double Layer Pumpkin Cheesecake

INGREDIENTS

• 2- 8oz pkg cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. cinnamon
• Dash cloves
• Dash nutmeg
• 1 graham pie crust

INSTRUCTIONS

Mix cream cheese, sugar & vanilla with electric mixer on medium until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin & spices. Pour into crust. Top with the reserved pumpkin batter. Bake at 350ø for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip. For a marbleized effect run a knife through the batter before cooking, creating swirls.