Double Layer Pumpkin Cheesecake

I love Thanksgiving as I get to do a lot of baking! So far, I've made not one but two double layer pumpkin cheesecakes.  One for my sister and one for my brother to take to separate dinner parties this weekend.

Instead of buying a prepared graham cracker crust, I adapted the recipe from my Better Homes and Garden New Cook Book.

Mix 1 1/4 cups graham cracker crumbs, 1/4 cup white sugar, and 1/2 teaspoon cinnamon together

Add 6 tablespoons melted butter

Press mixture into a 9-inch pie pan

Bake for 4-6 minutes at 375 degrees
Happy Thanksgiving!

Double Layer Pumpkin Cheesecake
from All Recipes

2 (8oz) packages of cream cheese, room temperature
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9in) graham cracker crust - prepared or homemade
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch nutmeg 

Preheat oven to 325 degrees F (165 degrees C). 

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside. 

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Place the pie in a roasting pan.  Pour enough hot water into roasting pan to reach halfway up the sides of the pie plate.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Remove pie from the water bath.  Allow to cool, then refrigerate for 3 hours or overnight.