Double Layer Pumpkin Pie Cheesecake

Ingredients

• 1 package cream cheese , 8 ounce
• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 container whipped topping , 8 ounce
• 1 graham cracker crust , 6 ounce
• 1 can pumpkin puree , 15 ounce
• 1 cup milk
• 2 packages instant vanilla pudding mix , 3.4 ounce
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground cloves

Instructions

1. 1

   Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.

2. 2

   Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.

3. 3

   Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.