Ingredients

• 2 , 8 ounce
• 0.5 cups white sugar
• 0.5 teaspoons vanilla extract
• 2 large eggs
• 1 , 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.

Nutrition per serving