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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bethscoggin

posted:4/6/2010

Everytime I have company I have requests for this cheesecake. It has even replaced our traditional pumpkin pie at the family Thanksgiving dinner. I have made this recipe by crushing the graham cracker myself and by just buying a graham cracker crust at the store. It seems to turn out the same either way. Delicious!

prayingwlove

posted:1/1/2010

I was very impressed with this recipe!!! Thanks for sharing!

juliebock15

posted:12/30/2009

I made this in a 9 x 13 pan and added a layer of pumpkin pudding and whipped cream on top as well. It was a fantastic pumpkin dessert that served more people and was still healthier than regular pie. Love it!!

dakelley01

posted:12/23/2009

Tried several - and this has become our favorite. Made it for Thanksgiving - and it was requested again for Christmas.

Melanielovestocook

posted:12/17/2009

This is a great recipe!!! All of my family and friends love it! I make it at Thanksgiving and for special occasions. I always use crushed graham crackers for the crust. The first layer is easiest to place by: 1. dropping spoonfuls of batter and 2. spreading across graham crackers with a spoon or spatula. I have made this cheesecake many times. It is always delicious! :)

fawniegirly

posted:12/15/2009

This was so good and easy to make. The only thing I did differently was I just bought the already made graham cracker crust.

a cook

posted:12/9/2009

I made this recipe for Thanksgiving. The cream chesse mixture was thick so the graham cracker crumbs kept sticking to it as I was trying to spread it. It tasted horrible when it was done, I was not impressed at all.

a cook

posted:12/6/2009

I used 1 whole egg and 2 egg whites to cut down on the cholesteral and was very satisfied with the outcome. Decadent flavor without the fat! Easy to make and very good.

a cook

posted:12/4/2009

Everyone loved it!!Simple to make and great taste. I plan to make it many more times:)

brownml12

posted:12/1/2009

It was good, but not great. I used egg substitute to help make it lower calorie and the texture was fine. I would make it again, but will add more spices to it