Preheat oven to 325. Combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1.5 cups batter and spread into bottom of crust. Set aside.
Add pumpkin and spices to remaining batter and stir gently until well blended. Carefully spread over batter in crust. Bake for 35-40 minutes. Let cool on oven rack. Refrigerate overnight. Cover with whipped topping.
Note- Place a pie plate or casserole dish of water on the rack beneath the pie to prevent cracking.
Originally Submitted
9/12/2010
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You can add this Double Layer Pumpkin Cheesecake recipe to your own private DesktopCookbook.