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Double-Layer Pumpkin Cheesecake

Double-Layer Pumpkin Cheesecake recipe
photo by:kraft
Don’t even think of waiting until Thanksgiving to make this low-fat pumpkin cheesecake. It's so delicious, you'll want to enjoy it more than just once a year.
time
prep:
10 min
total:
4 hr 20 min
servings
total:
8 servings
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posted:
11/30/2010
I decided to try this recipe instead of making my usual pumpkin pie this Thanksgiving. I really liked it as a nice change, and will make it again. It seemed to taste even better by the 2nd day. I used regular cream cheese--not the fat free--because I was more concerned with it tasting yummy rather than reducing calories. However, it's still a very light cheesecake since it's thin and not so thick as others. I also think it's easy to make.
posted:
11/28/2010
Very yummy! Didn't turn out layered as picture and recipe indicates so wouldn't bother seperating the batter the next time. Super easy and really a low cal low fat treat if you use low fat cream cheese.
posted:
11/25/2010
Excellent pie and so easy to make! and I would like to add that the temperature to bake it is right below "MAKE IT", above the pictures.
posted:
11/24/2010
when you take out the cup of cream cheese mixture do you add the pumpkin and spices to that or what you took the cup out of?
posted:
11/23/2010
How can this be in the recipes for diabetes when it has so many grams of sugar and carbs. I would not serve this to my brother at all
posted:
11/22/2010
This is my first time making cheesecake, very easy recipe to follow. Had to look for the oven temperature setting. Family loved it & making it for Thanksgiving.
posted:
11/21/2010
I made this last year to take to my boyfriends family thanksgiving, needless to say It was the first pie to go!!! Everyone loved it, and told me they would be expecting this next year. So tradition it is!!
posted:
11/20/2010
There has been a demand for me to make this again for Thanksgiving. Easy to make and the family loved it!
posted:
11/11/2010
I have not tasted yet so I am rating it on smell and looks. It smelled yummy while baking and came out of the oven looking great. I do hope it will taste as good as it looks. Had a little difficulty finding oven temperature, which I do think should be placed by the prep time information since that is the first place I looked.
posted:
11/8/2010
Delicious! Great texture and great taste. There is a nice underlying spice flavor without being over pumpkin-y. I used reduced fat cream cheese to make sure it was nice and creamy and I used a pre-made graham cracker crust. Next time I will try just graham cracker crumbs b/c the crust seemed to overpower the cheesecake. Very quick and easy and I will definitely make it again.
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