Pumpkin Layer Cheesecake

I love cheesecake, but was always intimidated on how to make it. This is about as easy as it gets, and as inexpensive as a cheesecake gets as well. I found this recipe on allrecipes.com and marked it as a favorite. Got rave reviews from family of this one around the Thanksgiving table.

2 (8 oz) packages cream cheese, softened
1/2 c white sugar
1/2 t vanilla extract
2 eggs
1/2 c pumpkin puree
1/2 t ground cinnamon (I use 1 t)
1/8 t ground cloves
1/8 t ground nutmeg
1 (9 inch) prepared graham cracker crust

Preheat oven to 350 degrees

In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust. (I like a springform better, but either works)

Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.

Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.


TOTAL COSTS: $3.50
Cream Cheese $1.60 (Aldi's sale)
Sugar $.20 (Aldi's)
Eggs $.20 (Aldi's)
Pumpkin $.50 (Aldi's)
Crust $1.00 (from stock)
Spices - from stock