Dual Layer Pumpkin Cheesecake

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See original recipe at: kraftrecipes.com

kept bydevilsushi
recipe by

Notes:

10 min Prep time and 40 min ish baking time
Serves 8

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Ingredients:

2 8oz Cream Cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup pumpkin
1/2 tsp ground cinnamon
Dash of nutmeg and or ground cloves

Ginger snap crust:
1 bags worth (10oz) Whole Foods or similar.
8 tbsp of unsalted butter

Topping:
1 handful of Pecans
1 cup of Greek yogurt

Place cookies in blender and remove, mix with butter and start forming crust of the cheesecake.
Mix cream cheese, sugar, vanilla until blended. Add eggs; mix until blended, no overbeating! Remove 1 cup of batter; stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325 F for 35 to 40 minutes or until center is set. Cool. Refridgerate minimum 3 hours to overnight.
Add greek yogurt as icing and top with pecans.

See original recipe at kraftrecipes.com