Double-Layer Pumpkin Cheesecake

Photo of Double-Layer Pumpkin Cheesecake
Prep Time
10 mins
Cook Time
40 mins
Yield
8 servings
Recipe by:

Try this delicious recipe from our friend at Kraft.

Make This Recipe

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
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Preparation

  1. 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.
  2. Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
  3. 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.

Nutrition

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