Pumpkin Layer Cheesecake

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Recipe from Julianne Bansen, an Organic Valley dairy farmer outside Salem, Oregon. She says this recipe is really liked at her house at Thanksgiving time.


  • 16 ounces Organic Valley Cream Cheese, softened
  • 12 cup sugar
  • 12 teaspoon vanilla
  • 2 Organic Valley Eggs
  • 12 cup canned organic pumpkin
  • 12 teaspoon ground cinnamon
  • 14 teaspoon ground cloves
  • 14 teaspoon ground nutmeg
  • 9 inches ready-to-use graham cracker crumb crust (or make your own)


Mix---cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

Stir---pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into crust. Top with pumpkin batter.

Bake---at 350 degrees for 35 to 40 minutes or until center is almost set. Cool.

Refrigerate 3 hours or overnight.

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