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Double Layer Pumpkin Cheesecake

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Recipe Ingredients

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

Cooking Procedures

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 cup 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.
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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Excerpt from the wayback cook-book collection:

the liquid, and stir until it bubbles. Touch the pan with the garlic, more than an "inch rub" will be too much. Cook in this sauce the crab, oysters, etc., and season. Serve on round slices of corn meal mush dipped in egg and crumbs and browned in the oven in butter substitute. Mrs. C. W. Merrill. 59 FISH CONSERVATION RECIPES MUSSELS J Sea mussels are as nutritious and wholesome as clams or oysters and are considered by some to be superior in flavor. They are the most easily digest

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