- 8
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
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