Double-Layer Pumpkin Cheesecake

By ldelmas

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

Topping
Make ItHEAT oven to 325ºF.

1BEAT 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.
2SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
3TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.
Storage Know-HowOnce thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.Nutrition BonusEach serving of this creamy cheesecake is both rich in vitamin A from the pumpkin and an excellent source of calcium from the cream cheese. Carb Choices: 1-1/2

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