Double Layer Pumpkin Cheesecake Recipe
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Ingredients: |
Ingredients: 2 (8oz.) package cream cheese, softened 1/2 C. white sugar +2 T. of white sugar 1 tsp. vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 3/4 C pumpkin pie mix (canned with spices already added) 1 tsp. ground cinnamon frozen whipped topping, thawed sundae caramel
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Directions: |
Directions:Preheat oven to 325º In a large bowl, combine cream cheese, sugar and vanilla extract. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of the batter and spread into bottom of the crust; set aside. Add pumpkin mix and cinnamon to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours. Drizzle caramel on the top and serve with whipped topping May need to bake for a additional 7-10 minutes To prevent the cheesecake from cracking I bake the cheesecake on a jelly roll pan filled with water. |
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Number Of
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Number Of
Servings:8-10 |
Preparation
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Preparation
Time:1 hr. |
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