Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pkg. (8 oz. each) Fat Free Cream Cheese, softened

  • 1/2

    cup sugar

  • 1/2

    tsp. vanilla

  • 2

    eggs

  • 1/2

    cup canned pumpkin

  • 1/4

    tsp. ground cinnamon

  • Dash ground nutmeg

  • 1/3

    cup Graham Cracker Crumbs

  • 1/2

    cup thawed COOL WHIP FREE Whipped Topping

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°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.

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