Double Layer Pumpkin Pie Cheesecake - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 (8 ounce) container whipped topping (such as Cool Whip(R)), thawed and divided
1 (6 ounce) graham cracker crust (such as Nabisco(R) Honey Maid)
1 (15 ounce) can pumpkin puree
1 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Preparation

Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.