Double-Layer Pumpkin Cheesecake

By SapphireBlu957

With Sugar:
Nutrition (per serving)

Calories 150
Total fat 3g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 400mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 16g
Protein 11g
Vitamin A 70%DV
Vitamin C 0%DV
Calcium 25%DV
Iron 6%DV

Ingredients

• 2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
• 1/2 cup sugar (or 1/4 c Splenda)
• 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

Details

Servings 8
Adapted from kraftfoods.com

Preparation

Step 1

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 with COOL WHIP.