Double Layer Pumpkin Cheesecake

By Hklbrries

Make gumdrop cutouts for a colorful garnish on this luscious cheesecake. To do so, roll out a large gumdrop on a sugared surface. Then, cut out fancy shapes using small cookie cutters.

Ingredients

• 2 packages (8 ounce each) fat free cream cheese, softened
• 1/2 cup sugar
• 1/2 tsp vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp ground cinnamon
• Dash ground cloves
• Dash ground nutmeg
• 1/3 cup graham cracker crumbs
• 1/2 cup Cool Whip fat free whipped topping, thawed

Details

Servings 8

Preparation

Step 1

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices.

Spray 9-inch pie plate with nonstick cooking spray; sprinkle bottom with crumbs.

Pour remaining plain batter into crust. Top with pumpkin batter.

Bake at 325 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 and gumdrop cutouts (if desired).