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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 14, 2012
this recipe is DE-LI-CIOUS! I used some tips from Southernbelle908-I used the ingredients listed in the original list but cooked in a water bath for 1hr instead, then propped open the oven and let the cheese cake cool for about 2hrs before removing it to prevent cracking. I also modified the whip cream by making my own - 1/2 pint heavy cream (light will not work), 1 1/2TBS sugar, 1tsp vanilla. Took this to a meeting and everyone LOVED IT! Adding this one to the box!
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