Easy as Pie!

I have been raving to all my peeps about Laura's Double Layer Pumpkin Cheesecake. Laura is my fabulous sister....and even though she is humble and claims that she cannot take credit for this amazing recipe......(it originally came from Allrecipes.com).......I told her that in our house it will forever be known as Laura's Double Layer Pumpkin Cheesecake. It is simple.......and it is delectable.....even for people like me, who are not huge pumpkin pie fans. So here it is! Enjoy!!

Laura's Double Layer Pumpkin Cheesecake

2 packages of cream cheese softened

1/2 cup sugar

1/2 teaspoon vanilla (I added a tad more because I LOVE vanilla)

2 eggs

1 prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

frozen whipped topping

Preheat your oven to 325 degrees. In a large bowl beat together cream cheese, sugar, and vanilla until smooth. Blend in eggs one at a time. Remove 1 cup of the batter and spread at the bottom of your crust, and set aside. Add pumpkin cinnamon, nutmeg, and cloves into the remaining batter and stir together until well blended. Carefully spread over top of the batter in the crust. Bake for 35-40 minutes. Let cool and then refrigerate for at least 3 hours (perfect for making the day before). Serve with whipped topping!