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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sugarfreak1

posted:12/15/2006

This cheesecake was absolutely delicious and extremely easy to make. I'll be making it again for Christmas!!

cheergal

posted:12/6/2006

I made it for my family for Thanksgiving. My whole family is begging me to make it again for Christmas!! I think the whole neighborhood will show up!! Luv it luv it luv it

aggmonster

posted:11/26/2006

An absolute favorite for the past 2 Thanksgivings. To cut down on fat I used cream cheese with 1/3 less fat, and you could'nt even tell the difference. YUMMY!!

flamerose831

posted:11/24/2006

This recipe is great! i'm not a big fan of pumpkin but i love this cheesecake. Everyone seems to love the flavor too --not too strong of a pumpkin taste. I omitted the vanilla and it still tasted great, i also used a pre-made graham pie crust and it worked out well. The only thing i would advise is to beat the batter very well to make sure the cheesecake turns out smooth and instead of 1 cup plain batter as the first layer, make it a cup and a half.

Baking Belle

posted:11/23/2006

I was curious to see how a cheesecake would taste with just fat-free cream cheese. It was better than I thought, but very mild in flavor. Very easy to make.

Mistyyy

posted:11/22/2006

This is a family favorite. I'm making 3 today for Thanksgiving! I just use pumpkin pie spice. Yum!

NikFro

posted:11/21/2006

This was very delicious and easy. A great holiday dessert. I used a pre-made crust to make things easier.

stephanierios12

posted:11/20/2006

Totally awesome

indianamom1

posted:11/19/2006

very good

a cook

posted:11/12/2006

Very easy to make! Light and delicious. I substituted Low Fat Graham Crackers, so the fat and calorie content was even less than the original recipe. Will definitely make again!!!