Double-Layer Pumpkin Cheesecake

Ingredients

• 2 packages cream cheese , 8 ounce
• 0.5 cups white sugar
• 0.5 teaspoons vanilla extract
• 2 large eggs
• 1 prepared graham cracker crust , 9 inch

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).

2. 2

   To make the cheesecake layer: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth. Add eggs, one at a time, blending well after each addition.

3. 3

   Spread 1 cup batter in the graham cracker crust.

4. 4

   To make the pumpkin layer: Add pumpkin puree, cinnamon, cloves, and nutmeg to the remaining batter; stir gently until well blended.

5. 5

   Carefully spread on top of plain cheesecake batter in the crust.

6. 6

   Bake in the preheated oven until the edges are puffed and the surface is firm except for a small spot in the center that jiggled when the pan is gently shaken, 35 to 40 minutes.

7. 7

   Remove from the oven, set on a wire rack, and cool to room temperature, 1 to 2 hours.

8. 8

   Refrigerate for at least 3 hours before serving, preferably overnight.