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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:10/29/2003

a cook

posted:10/26/2003

This is an awesome recipe. I just tried it to see if it was worth serving at our family Thanksgiving dinner & it DEFINITELY is! I'm be making this not only at Thanksgiving, but year-round.

missy 12

posted:10/21/2003

gillers87

posted:10/15/2003

My family thought that the pumpkin taste and cream cheese taste were very intense.

a cook

posted:10/11/2003

I love this recipe. It's quite simple to make and everyone always goes on about it. I don't even like pumpkin pie, but this is wonderful.

a cook

posted:9/26/2003

My family loved this recipe!! It's a little better if you use a 1/3 fat free and a fat free package of cream cheese.

a cook

posted:9/2/2003

I made this last year as well as this thanksgiving....i also passed the recipe on to my sisters...it does not last long in this house...easy peasy and absolutely fabulous...i buy the premade graham cracker crust though :o) AWESOME!

a cook

posted:7/15/2003

This is the best cheesecake I have ever tasted... it is so easy to make... THANKS

skinder1

posted:5/20/2003

I made this dessert for Thanksgiving. It went over better than the regular pumpkin pie that my mom has made for years! Very Very Good!

JRM9187

posted:4/11/2003

This was a hit at Thanksgiving and easy to make. I would suggest using a premade crust though and save some time that way.