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Double Layer Pumpkin Cheesecake
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 2 (8 ounce) packages PHILADELPHIA FREE Fat Free Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 1/3 cup HONEY MAID Graham Cracker Crumbs
- 1/2 cup thawed COOL WHIP Whipped Topping
Nutrition Info
Per Serving
- Calories: 137 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 0 g
- Fat: 2 g
- Protein: 9 g
- Sugars: 16 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
- Pour remaining plain batter into crust. Top with pumpkin batter.
- Bake at 325 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.
Yield: 8 servings
3. Still Hungry?
Made with fat-free cream cheese, this easy cheesecake has plain and spiced pumpkin layers, and is baked in a pie plate. It's perfect for fall parties!
Notes:
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
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Most Helpful Reviews
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pumpkin pie cheesecake
Nani - November 19, 2007 08:44:42 AM PSTThis recipe was so easy to make but the only thing i recommend is that you let the bottom half of the cheescake set before you try to put the pumpkin topping on....otherwise you\'ll have more pumpkin than cheesecake. Other than that it was 100%.
3 of 3 found this review helpful.
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Double Layer Pumpkin Cheesecake
Marilyn - November 19, 2007 11:00:19 AM PSTGreat recipe and very easy. Recommend to all.
2 of 3 found this review helpful.
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Simple, Easy, and Good
Jane Farias - November 23, 2007 03:42:53 PM PSTI took the recommendation to let it cool before placing in the fridge from the other review.
The only thing is, that it cracked a little while baking, but I covered it up, by after refrigerating and serving topping with cool whip.
My family loved the the cheesecake!1 of 1 found this review helpful.
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WOW! something different, but good!
Michelle Calderon - November 18, 2007 02:51:06 PM PSTthis is a great recipe.
im gonna make it for years for thanksgiving!
:)
these are my favorite kind of pies/flavors!
cheescake is the best!
you can taste it more when you make this eye-popping pie!!1 of 2 found this review helpful.
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Cant wait to make it!
isabel_ivrd - November 26, 2008 09:38:52 AM PSTI\'m sure it will turn out perfect because every recipe i get comes out perfect. ! If it wasn\'t for online recipes I\'d be making the same old food
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