Double-Layer Pumpkin Cheesecake

By KraftKitchensExpert

Ingredients

• 2 pkg.(8 oz. each) PHILADELPHIA 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 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

PREHEAT oven to 325ºF. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. 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 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 Tbsp. of the whipped topping. Store leftovers in refrigerator.

*Kraft Kitchens Tips*

Storage Know-How:
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

Nutrition Bonus:
Each serving of this creamy cheesecake is both rich in vitamin A from the pumpkin and an excellent source of calcium from the cream cheese.

Nutrition Information Per Serving: 150 calories, 3g total fat, 1.5g saturated fat, 0g trans fat, 60mg cholesterol, 400mg sodium, 21g carbohydrate, less than 1g dietary fiber, 16g sugars, 11g protein, 70%DV vitamin A, 0%DV vitamin C, 25%DV calcium, 6%DV iron