Double Layer Pumpkin Cheesecake

So yesterday I did some googling for some good Dukan recipes and ended up on a regular recipe that I could easily turn Dukan. So here is my account of how it went.. 


Ingredients 

• 
  
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup splenda
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 
  
• Preheat your oven to 325. 
• 
  
• Mix the cream cheese, splenda, and vanilla extract together until the cream cheese is completely mixed with the splenda and vanilla. 
• 
  

Next blend eggs one at a time.  

Once the eggs are properly mixed it should look like so. 

DO NOT LICK THE MIXERS. As tempting as it can be.

Next take a cup of the batter and cover the bottom layer of the pie pan. 

Next add the pumpkin, cinnamon, nutmeg, and I added some ginger for extra good flavor. And I don't stick to the measurements, so go wild if you want. 

Take the batter and spread it on top of the first layer of cheese cake.

Place the pie into a cake pan with a layer of water and place in the middle of the oven rack. Cook for 20 minutes at 325. It will still jiggle in the middle a bit when done cooking.

When finished it should look like this... 

Cool the cheesecake in the fridge for 4 hours or longer before enjoying!! 

This really was delicious!

 - The only thing I would change is I would take more than a cup of the original cheese cake mix. The pumpkin cheese cake didn't set properly for me. The bottom layer of cheese cake set perfectly though. 

I hope everyone enjoys this. Also, this is only for PV and above days. I'm a big dummy and thought I could have this every day. Oops. Time to hit 2 PP days this weekend to make up for it.