Double Layer Pumpkin Cheesecake

Ingredients:

• 1 ½ cups crushed graham crackers
• 1/3 cup melted butter
• 3 (8oz) packages of cream cheese, softened
• 1 cup white sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ¼ cups canned pumpkin
• ½ tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg

Instructions:

1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine crushed graham crackers and melted butter until well combined.
3. Press the crust mixture onto the bottom of a 9-inch springform pan.
4. In a separate mixing bowl, beat cream cheese until smooth.
5. Add in sugar and vanilla extract, and beat until well combined.
6. Beat in eggs, one at a time, until fully incorporated.
7. In a small bowl, mix together pumpkin, ground cinnamon, ground cloves, and ground nutmeg.
8. Remove 1 cup of the cream cheese mixture and mix it with the pumpkin mixture.
9. Pour the remaining cream cheese mixture over the crust in the pan.
10. Drop spoonfuls of the pumpkin mixture on top of the cream cheese mixture and swirl with a knife.
11. Bake for 55-60 minutes, or until the center is almost set.
12. Turn off the oven and let the cheesecake cool down inside with the door slightly open.
13. Once cooled, chill the cheesecake in the refrigerator for at least 4