Welcome to the first installment of Monday Munchies! In an effort to keep my blog rolling with new and interesting topics I am setting up somewhat of a schedule. Monday will be shared recipe's and who doesn't love a new recipe!This week at Thanksgiving and every year my brother-in-laws mother makes these amazing pumpkin bars - I mean I look forward to having one of these every day of the year. Well, I havent gotten her recipe yet but this recipe for Double Layer Pumpkin Cheesecake looks like it would be equally as appetizing & easy! If you make it - let me know what you think!
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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