1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
Cream Cheese layer
1 8-oz. package of cream cheese
2 eggs, beaten
3/4 c. sugar
Pumpkin Pudding layer
2 packages (4-serving size each) French Vanilla Instant Pudding
3/4 c. milk
2 c. canned pumpkin
1/8 t. cinnamon
1 cup whipped cream (or Cool Whip)
Preheat oven to 350*F.
Combine graham cracker crumbs, 1/4 .c sugar and butter. Beat well. Press into bottom of 9″ springform pan.
In large bowl, combine cream cheese, eggs and 3/4 c. sugar and beat with electric mixer at medium speed for 2 minutes or until light & fluffy. Pour into graham cracker crust.
Bake for 25 minutes or until outer edges are firm but center is still slightly jiggly and shining. Put on wire rack and let cool completely.
Beat pudding mixes and milk in large bowl and beat with electric mixer at medium speed for 2 minutes. Stir in pumpkin and cinnamon until well blended. Fold in whipped cream.
Spoon pumpkin mixture over cheesecake layer.
Cover and refrigerate overnight.