Double Layer Pumpkin Cheesecake

pumpkin cheesecake
Years ago I tried a sample of a pumpkin cheesecake at Costco and fell in love :-). This year I decided to try making my own and was surprised at how easy it was! The other good news is that this is a much more manageable size so I wasn't tempted to keep eating it for days and days and days! I once again went to for this holiday hit. It got rave reviews from everyone at dinner!!!

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.
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.