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:9/8/2009

We loved this recipe. It was super tasty!

kmburke12

posted:8/19/2009

This pie is a great holiday pie but also all year long, I loved it.

andromeda76

posted:4/22/2009

This pie was very delicious and simple. I made it with 1/3 less fat cream cheese, and it turned out excellent! I agree with a previous user, though - I will increase the amount of pumpkin mixture next time.

sarbo1010

posted:4/2/2009

easy to make and very tasty. Use the left over pumpkin to make the pumpkin bread recipe - also very good.

darkenedgrace6

posted:4/1/2009

Got rave reviews, was told it was restaurant quality.

lisaakardas

posted:3/18/2009

Easy and Delicious!

JannaMMM

posted:3/7/2009

It was wonderful! Everyone at my get together enjoyed this item!! I will make it again!!

LindaPost01

posted:1/21/2009

Tried this recipe as it looked fairly easy to make and not loaded with calories...as many folks, trying to cut back a bit. My husband and guests loved it! Will definetly make it again.

craftmom57

posted:1/9/2009

This recipe was so easy & my family loved it. Slice it & freeze for spare of moment treat when someone drops in for coffee.

amenheer2001

posted:12/29/2008

I have made this recipe twice already and I have to say that it is awsome. Just and fyi, one can of pumpkin does make two cheesecake's if your worried about waist. That way you will have one cake left to put in the freezer and pop out when you need a desert.