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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:10/6/2002

Great to make when there are surprise guests.

a cook

posted:10/6/2002

I made this recipe before.I found it I think in womans cay it is a great recipe, and very easy to make.

ADDY

posted:10/5/2002

A family favorite - a Thanksgiving day must. Enjoyed by all generations - young and old alike.

debbie_60435

posted:10/5/2002

The texture of this cheesecake was excellent. The flavor was very good;the spices are very complimentary to the overall product.

a cook

posted:10/4/2002

a cook

posted:10/4/2002

My family always come together over the holidays and I am the one responsible for making the desert. Trying to please everyone at the table has always been a challenge, but when I prepared this Pumpkin Cheesecake - it got rave reviews from everyone. I have finally found the desert that will grace all our holiday table. BTW, I also tried it with sweet potato instead of pumpkin - same results. Thank you.

a cook

posted:9/19/2002

This is our new family favorite for Thanksgiving. This year I'm going to have to make two!

a cook

posted:5/29/2002

this recipe was easy to make and a great dessert. My family and friends enjoyed it very much. I made it a few times last fall and winter.

a cook

posted:3/27/2002

The first time I had this was in a cafe. I feel in love with it. So I logged on for the recipe. If you like pumpkin pie & cheesecake you will be in heaven. It has become my favorite desert!!!