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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.
time
prep:
10 min
total:
4 hr 20 min
servings
total:
8 servings
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posted:
11/19/2009
No cream cheese taste mostly pumpkin and noone wanted seconds.
posted:
11/16/2009
I made this recipe 3 times now and it has been a hit every time! It is hard to believe it is low fat!
posted:
11/12/2009
I loved this recipe!!
posted:
11/10/2009
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.
posted:
11/9/2009
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)
posted:
11/5/2009
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.
posted:
10/28/2009
i just had one question how hot does the oven have to be it doesn't say or i just don't see it?
posted:
10/28/2009
Not super pumpkin-y, but great for my taste
posted:
10/14/2009
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!
posted:
10/13/2009
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.
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