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Double-Layer Pumpkin Cheesecake

Double-Layer Pumpkin Cheesecake recipe
photo by:kraft
Don’t even think of waiting until Thanksgiving to make this low-fat pumpkin cheesecake. It's so delicious, you'll want to enjoy it more than just once a year.
10 min
4 hr 20 min
8 servings
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I loved it. I used splenda instead of sugar. And it didn't taste fat free to me or my family.
Made this last night for today, very very good. I don't ever use fat free cream cheese, so I used the neufchatel cream cheese (1/3 less fat) and it was so good!
OK, but you can definitely tell this is a fat-free recipe. Might try again someday with regular cream cheese and some more cinnamon and nutmeg. Needed just a little more flavor for my taste. Family was so-so on this dessert and probably won't be requesting again as is.
Everytime I have company I have requests for this cheesecake. It has even replaced our traditional pumpkin pie at the family Thanksgiving dinner. I have made this recipe by crushing the graham cracker myself and by just buying a graham cracker crust at the store. It seems to turn out the same either way. Delicious!
I was very impressed with this recipe!!! Thanks for sharing!
I made this in a 9 x 13 pan and added a layer of pumpkin pudding and whipped cream on top as well. It was a fantastic pumpkin dessert that served more people and was still healthier than regular pie. Love it!!
Tried several - and this has become our favorite. Made it for Thanksgiving - and it was requested again for Christmas.
This is a great recipe!!! All of my family and friends love it! I make it at Thanksgiving and for special occasions. I always use crushed graham crackers for the crust. The first layer is easiest to place by: 1. dropping spoonfuls of batter and 2. spreading across graham crackers with a spoon or spatula. I have made this cheesecake many times. It is always delicious! :)
This was so good and easy to make. The only thing I did differently was I just bought the already made graham cracker crust.
I made this recipe for Thanksgiving. The cream chesse mixture was thick so the graham cracker crumbs kept sticking to it as I was trying to spread it. It tasted horrible when it was done, I was not impressed at all.
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