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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a cook

posted:3/3/2003

I made three of these for Thanksgiving and not one piece or crumb was left. It's fast to put together and tastes real good.

a cook

posted:2/11/2003

workerbee24/7

posted:2/5/2003

YumYum

a cook

posted:1/17/2003

I abolutely loved this cheesecake, it is a wonderful mix.

kathydunkie

posted:1/9/2003

The taste was delicious! But appearance wasn't so great. The cheesecake did not look like the picture. I followed the recipe exactly and my cheesecake was only about 1 inch thick. But despite looks, everyone loved it!

a cook

posted:12/26/2002

warpdog76

posted:12/26/2002

a cook

posted:12/22/2002

This recipe was a big hit. Now all my friends want the recipe so it is passed along and everyone loves it. I even have to make it for some friends for their family dinners, which I don't mind since it it so easy to make. TRY THIS ONE YOU WILL LOVE IT.

a cook

posted:12/19/2002

Liked the fact that this was a healthy and tasty recipe.

a cook

posted:12/17/2002

I made this for thanksgiving dinner, along with 2 traditional pumpkin pies. My husbands family had dinner with us and had never heard of of this kind of dessert. Well, it went over so big that I should have made 2 of them instead of the other.