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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:
1/27/2006
I would like to know can you use can sweet potatoes instead of pumpkin? I don't like pumpkin
posted:
1/27/2006
I made this recipe for Christmas, and it was a huge hit! Everybody loved it and wanted to know the recipe. I will definitely make this again!
posted:
1/20/2006
I used reduced-fat instead of fat-free because that is what I had and it was wonderful. Can't wait to make again.
posted:
1/19/2006
Made this recipe and my husband asked me to make another one before it was even gone! Delicious! would never know its lowfat
posted:
1/16/2006
This is a great alternative to heavy cheesecakes. It's only two points per serving on weight watchers.
posted:
1/5/2006
This pie is great. It has the best of both worlds, pumpkin pie and cheesecake. It was easy to make and tastes great. The whole family loved it and it's low in fat!!
posted:
12/31/2005
This is an excellent Thanksgiving dessert. We loved how creamy it was and that it didn't have too strong of a pumpkin flavor (like a pumpkin pie does).
posted:
12/28/2005
THIS IS SIMPLE TO MAKE.CREAMY AND DELICIOUS,AND IT WAS A BIG HIT. CAN'T WAIT TO TRY IT ON THE NEXT CROWD.I WILL DEFINETLY KEEP IT IN MY REPETOIR.
posted:
12/20/2005
it is the best pumkin pie i loved it i even made 3 I had to eat them in secret!!!!!!!
posted:
12/16/2005
Took to the office three times and never came home with leftovers!!!
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