Double-Layer Pumpkin Cheesecake
By: Alan Matthews
Updated: October 21, 2010
Double-Layer Pumpkin Cheesecake
From www.kraftrecipes.com
Prep time 10 min
Total time 4 hr 20 min
Makes 8 servings
2 pkg. (8 oz. each) Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
HEAT oven to 325ºF.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP
Nutritional Information (per serving)
Calories 150
Total Fat 3 g
Carbohydrate 21g
Protein 11g
Sodium 400 mg
Cholesterol 60 mg
Dietary Fiber 1g
Vitamin A 70%DV
Calcium 25%DV
