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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:
11/28/2005
Awesome!!! Everyone loved it at Thanksgiving.
posted:
11/27/2005
I made this recipe for Thanksgiving and it was a huge hit. Everyone couldn't believe it was low fat. I will definitely make this one again. A+++
posted:
11/26/2005
Excellent!!! I think this is my favorite cheesecake yet! I used splenda instead of sugar and it came out great.
posted:
11/26/2005
I made two of these, took one to a friend's for a get together and left one at home. All the girls at the get together loved it, I loved it, but my family didn't like it. They thought it tasted a bit sour. It was easy and while it might not be quite as good as one made with full fat cream cheese, it was delicious!
posted:
11/26/2005
it was a big hit with my finicky mom and my co-workers, so much so that I have to make one again today!
posted:
11/24/2005
Works just as well with Splenda. Also using a mixer makes it smoother.
posted:
11/19/2005
I made the pumpkin cheese cake and not only was it simple to make, but also delicious. I cut down some calories (I am very particular of eating sweets) by using low-fat graham cracker, low fat cream cheese, no cool whip (it doesn't need any), and half splenda and half regular sugar. I am definitly going to make it again!
posted:
11/16/2005
Made this for Thanksgiving luncheon at work - people loved it, asked for recipe
posted:
11/13/2005
I absolutely love this recipe. It is a nice change from pumpkin pie and has become a thanksgiving necessity
posted:
11/13/2005
Plain ole' cheesecake used to be my favorite pie ever. When Thanksgiving comes around Pumpkin is awesome; I love it! This is now my absolute favorite pie ever. It tastes so good. It's not that bad for you if you use 1/3 less fat or Fat Free cream cheese and for sugar use 1/4 splenda and 1/4 granular sugar. This is the BEST!!!
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