Double-Layer Pumpkin Cheesecake

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Double-Layer Pumpkin Cheesecake
Prep Time
10 mins
Cook Time
40 mins
Yield
8 servings
Recipe by: KraftFoods.com

Try this delicious recipe from our friend at Kraft.

Ingredients

  • 2 packages (8 oz. each) Philadelphia Fat Free Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2tsp. vanilla
  • 2 Eggland's Best eggs (Large)
  • 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

Nutrition

Serving Size
1 Serving
Calories
145
Fat
3g
Cholesterol
55mg
Sodium
400mg
Carbohydrates
21g
Dietary Fiber
1g
Protein
11g
Preparation

Beat cream cheese, sugar and vanilla with mixer until 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 graham 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.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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