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Double Layer Pumpkin Cheesecake

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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

Details

Preparation

Step 1

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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