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Double-Layer Pumpkin Cheesecake

Prep time

10 min

Total time

4 hr 20 min

Servings

Makes 8 servings.

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    Ingredients
    • 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 HONEY MAID Graham Cracker Crumbs
    • 1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
Preparation
  • 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.

Recipe Tips

Storage Know-HowOnce thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

Nutrition NotesEach serving of this creamy cheesecake is both rich in vitamin A from the pumpkin and an excellent source of calcium from the cream cheese.

53129

Nutrition Information

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