May be made GF and Dairy-Free

Double Layer Pumpkin Cheesecake

(Beth Fernando)

2 (8oz) pkg. cream cheese (may substitute non-dairy cream cheese)

1/2 C. sugar (may substitute with coconut sugar, xylitol, stevia or favorite substitute)

1/2 tsp vanilla

2 eggs

1/2 C pumpkin

1/2 tsp ground cinnamon

1 ready to use 9 inch graham cracker crust

     (Meijers carries a GF graham cracker crust)

Mix first three ingredients in mixer on medium speed until well blended.  Add eggs; mix until well blended.  Remove one cup batter; stir in pumpkin and spice.  Pour remaining batter into crust and top with pumpkin batter.  Bake at 350 degrees for 40 minutes or until center is set.  Cool and refrigerate for a minimum of 3 hours.