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:11/19/2002

mmm Good, is all I can say.,

a cook

posted:11/19/2002

This is one of the BEST pumkin pie recipe ive ever had.

a cook

posted:11/19/2002

This was very good and short recipe I really enjoyed and I have past it to one of my friends and she enjoyed was well. thank u!

a cook

posted:11/19/2002

this is a great recipe. It's easy to make and wonderful to eat!

a cook

posted:11/19/2002

I have made this cheesecake several times. People who do not like pumpkin pie really enjoy this cheesecake. Now you can please more people with desert!!Easy to prepare too! I add a little more pumpkin and take out some plain. Also I use a ready made 9 inch crust..Just cuts down on prep time.

a cook

posted:11/19/2002

a cook

posted:11/19/2002

Yes i have made this one I love it . thereis not enuff star's to rate this one itis more then a 10 star**********

a cook

posted:11/19/2002

a cook

posted:11/19/2002

I've tried this recipe in the past not just today, it melted in my mouth. it was superb in my book, and preparing it the time was superb to,thank you very much again kraft for the great recipe and yes I plan to make this recipe again and again. thanks for always being there for us.

a cook

posted:11/18/2002

This recipe is wonderful. I made it for a bake off at my husband's command Harvest Party and won first prize!! My family would rather eat it than a regular pumpkin pie at Thanksgiving.