Pumpkin Cheesecake

If Lester loves Nutter Butter cookies (see post below) maybe he'll like some Double-Layer Pumpkin Cheesecake. That's one thing on the dessert menu at my house for Thanksgiving since my husband and I aren't the biggest fans of pumpkin pie. I found the recipe on AllRecipes.com--a site that's been a lifesaver for me. Here's the recipe:
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1 (9 inch) prepared graham cracker crust
* 1/2 cup pumpkin puree
* 1/2 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* 1/2 cup frozen whipped topping, thawed
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.