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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jilly214

posted:6/19/2006

Excellent Fathers Day treat, especially for those watching their weight.

bbg26

posted:6/13/2006

This cheesecake was very good. I used a springform pan but I baked it a little longer. It turned out so good.

beebarph

posted:5/29/2006

This is a family favorite. I've been requested to make this every year, it's a main staple at Thanksgiving.

a cook

posted:5/9/2006

Very easy to make and delicious! I also didn't feel guilty eating it since it's high in vitamin a, calcium, protein, and low in fat.

bml3k

posted:4/10/2006

I made this years ago for my family for Thanksgiving and now it has become part of our line-up of desserts for every Thanksgiving meal.

a cook

posted:2/12/2006

I made it with splenda instead of sugar. It was very good. My husband wants me to make it again and to make sure I only eat half of it. Hey, it was in the fridge and I thought it might go to waste, so I ate the last piece. How was I to know it was his. (who's counting)

Mariecar6

posted:2/7/2006

This is one of my favorite recipes for Thanksgiving. Even though I'm full after dinner, a piece of this cheesecake is worth it! I passed it on to one of my sisters and now it's also a favorite with her.

lordsgift

posted:2/5/2006

Raves from everybody in the family. I used the reduced fat ready made graham cracker crust instead of the recipe crust.

a cook