Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
I made this recipe 3 times now and it has been a hit every time! It is hard to believe it is low fat!
I loved this recipe!!
i think this is a wonderful recipe. I am making it for our Thanksgiving. I don't like artificial sweetners, they aren't that great for you. They may be sugar free but have read them causing other problems in people.
This was really yummy! The texture was great - fluffy and light. I added double the spices, and we really liked it. The only trouble was not eating the whole pie! :o)
I enjoyed this recipe. Though in the instruction when it says add the pumpkin & spices, I wasn't sure to which bowl to add them, so it came out backwards with more pumpkin than cheesecake, so the pumpkin was a bit overpowering. Though, it still tasted yummy. I also used 1/3 Splenda instead of 1/2cup Sugar. I used slightly less vanilla (i ran out). I also bought the premade Less fat Graham cracker crust - though I may not do that the next time. It was sweet enough so I don't think there was a need for brown sugar substitute unless you use 1/4 or so of sugar. I also used another recommendation and did 1 bar Fat Free cream cheese and 1 bar 1/3 Less Fat cream cheese, I think the cheesecake part turned out very well. This was my first attempt ever at making my own cheese cake. I'm pleased.
i just had one question how hot does the oven have to be it doesn't say or i just don't see it?
Not super pumpkin-y, but great for my taste
This recipe was quick and easy. Tastes very rich and cheesecake-y and is deliciously enhanced with the pumpkin but without the guilt! I made a pretty swirl into the batters and it looked lovely. My husband and I ate two pieces each. A keeper!
Made this for a family fall dinner and it was a huge hit! My husband even said this will be a staple in our families holiday desserts from now on.
This recipe is really easy and quick to make. It is also very delicious. I substituted Truvia for the sugar and it was perfect and less calories.
K:69 v0:53129
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email