Double Layer Pumpkin Cheesecake 16 ounces cream cheese -- softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon dash ground cloves dash ground nutmeg 6 ounces graham cracker crumb pie crust Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
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