Double-Layer Pumpkin Cheesecake

photo by:kraft

Don’t even think of waiting until Thanksgiving to make this creamy, rich-tasting dessert. At 150 calories a slice, you can have it more than just once a year.

time

prep:

10 min

total:

4 hr 20 min

servings

total:

8 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2

cup sugar

1/2

tsp. vanilla

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

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 325ºF.

step 1

BEAT cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

step 2

SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.

step 3

TOP 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.

Kraft Kitchens Tips

Storage Know-How

Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

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after7pm

posted:11/15/2007

The first time I made this recipe about six years ago we absolutely loved it! It has been a holiday pie tradition since.

tayp11

posted:11/8/2007

The cheesecake was a little runny, but I'm going to try again because the taste was truly amazing. Hopefully next time it will set up better.

a cook

posted:9/22/2007

great recipe, make this for my family i change the recipe just a little i use oreo crust, on all my cheese cakes,

emalita

posted:5/12/2007

Did not turn out like the picture at all, but was still very good, even though I don't like cream cheese or pumpkin pie! Next time I will definitely double the crust, or find a different one because mine didn't stick very well. I also am going to try and double the whole filling to make a larger pie!!

jassop

posted:4/20/2007

This recipe has been a long-time family favorite that I make a few times a year, much to the joy of my family!

a cook

posted:3/18/2007

I've made this cheesecake 2 years in a row for both Thanksgiving and Christmas. It's been requested every year since. I also like to swap out the pumpkin for strawberry jam for spring and summer months.

griggsvr

posted:3/16/2007

OMG!!! The best dish ever!! Ofcourse I opt for the canned pumpkin pie mix rather than spicing everything myself. So much faster. I make some of these for every big event and I always run out. Ofcourse I also have some that will sprout legs and walk home with someone for later. LOL!

Alicia973

posted:12/28/2006

Wow. took it to my in-laws for Christmas and it was gone when I blinked my eye. Everyone loved it , my only mistake is that I only made one.

AnnaBegines

posted:12/26/2006

Great recipe!!!! I'm a pumpkin fan so I added 1/3 cup more pumpkin and it taste GREAT!!!

jagsmom

posted:12/19/2006

This is one of the easiest recipes to make. My family loved it so much at Thanksgiving that I have to make it again for Christmas.