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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klalsip

posted:11/10/2006

I loved this, and so did the ladies at work. I did substitute 1 brick of cream cheese with 1/3 less fat, but then used reduced fat graham crackers, and 4 egg whites instead of 2 eggs. It did take about 20-25 extra minutes to cook, but it was worth the wait. Next time I'll add more pumpkin, and maybe a dash more of nutmeg. 3.5 pts for WW

Rancho5

posted:11/6/2006

I made this recipe for our Halloween "pumpkin" contest where I work. We were supposed to make a recipe with pumpkin in it. I won first place with this recipe! The only thing I changed was I used regular cream cheese not fat free. I am going to make this again for Thanksgiving. Everyone loved this pumpkin cheesecake!

Sandradu5

posted:11/5/2006

This was really good. I was a little hesitant about making a cheesecake with fat free cream cheese but I would definitely make this recipe again. I made it for company and they all gave me lots of complements. It definitely did not taste low fat.

knights34

posted:10/29/2006

I thought this was great for when your craving those seasonal treats!

a cook

posted:10/18/2006

quick and easy and tastes just like pumpkin pie that took hours to bake

Darlena3

posted:10/3/2006

This cheese cake was ok. I think it needed more pumpkin flavor. Unfortunately no one ate it but me. Even though I thought it tasted ok, I probably won't make it again.

scorpio-45122

posted:9/21/2006

Actually, my husband made it for Thanksgiving in 2004. It was a huge hit. Everyone that got a piece loved it, even if they didn't like pumpkin or cheesecakes before. The only bad thing was one was not enough and hubby didn't even get to try it, but I did and I don't usually like pumpkin, but this was excellent.

carolynlf1

posted:9/3/2006

This was so good. I used full fat cream cheese instead of fat free. It was great. I will make this again for Thanksgiving. Maybe next time I will used the premade graham cracker crust.

a cook

posted:8/26/2006

This recipe was excellent, my whole family loved it! I will absolutely be making this agian!

aemerso

posted:7/25/2006

I have made this cheesecake many times, and everyone LOVES it!!