Two Layer Pumpkin Pie Cheese Cake!

Crust: •8 whole graham crackers •4 tbsp butter, melted and cooled •2 tbsp brown sugar Cheesecake Layer: •8 oz cream cheese, room temperature •1/3 cup sugar •1 large egg •1 tsp vanilla extract

Pumpkin Pie Layer: •1 15-oz can pumpkin puree (or 2 cups homemade pumpkin puree) •1 cup brown sugar •3 large eggs, room temperature •2 tsp pumpkin pie spice •1 1/2 tsp vanilla extract •1/4 tsp salt •1/2 cup milk (whole or low fat)

Make the crust: Whizz all ingredients together in a food processor until graham crackers are reduced to fine crumbs and the mixture resembles coarse sand. Should make approximately 1 1/4 – 1 1/2 cups of crumbs. Transfer crumb mixture to 9-inch springform pan and press firmly into an even layer.

Make the cheesecake layer: In the bowl of a food processor or in a large mixing bowl with an electric mixer, beat together cream cheese, sugar, egg and vanilla until all ingredients are well-combined and smooth. Spoon into prepared crust and spread carefully into an even layer. Set aside.

Make the pumpkin layer: In the bowl of a food processor or in a large bowl, whisk together pumpkin puree, brown sugar, eggs, pumpkin pie spice, vanilla and salt until smooth. Whisk in milk. Pour slowly and carefully over the cheesecake layer.

Place pan in the oven. Bake for 12 minutes at 425F. Lower oven temperature to 350F and bake for 30-35 minutes, until the filling is set and jiggles only slightly when pan is gently tapped. Allow to cool completely before serving or refrigerating. Refrigerate before serving. Serves 8-10 people.