There is kind of a funny story behind this recipe. See, I use to work at Fox’s Fish camp as a waitress. There was this other guy waiter there that would make me this pumpkin cheesecake AT LEAST every 3 weeks. It was amazing. So before I quit that job, I HAD to have the recipe because it is absolutely wonderful. So here you all go! From my waiter friend, John!
Pumpkin Layer Cheesecake
2 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
dash each ground cloves & nutmeg
1 ready-to-use graham cracker crumb crust (6 oz. or 9 in.)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
Stir pumkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350 for 35 to 50 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Makes 8 servings.
And of course I have to put a photo on here of what Sir Henry was doing in the midst of all this baking! He finally likes his Jumparoo!