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Pumpkin Layer Cheesecake

Submitted by Sandi Roberts of Sarasota, FL

Sandi has used this recipe for 15 years as a Thanksgiving and Christmas favorite. "It's one that may send your traditional pumpkin pie hopping, too!" she says.


  • 2 pkgs (8 oz. each) Philadelphia cream cheese, softened
  • ½ cup sugar
  • ½ tsp. vanilla
  • 2 eggs
  • ½ cup canned pumpkin
  • ½ tsp. ground cinnamon
  • Dash of ground clove and nutmeg
  • 1 ready-to-use graham cracker crust (6 or 9 inch)
  • Whipped topping, optional


Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended. Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with the pumpkin batter. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight. Top with your favorite whipped cream.

Serves 8.