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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.
10 min
4 hr 20 min
8 servings
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Totally awesome
very good
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!!!
I loved this, and so did the ladies at work. I did substitute 1 brick of cream cheese with 1/3 less fat, but then used reduced fat graham crackers, and 4 egg whites instead of 2 eggs. It did take about 20-25 extra minutes to cook, but it was worth the wait. Next time I'll add more pumpkin, and maybe a dash more of nutmeg. 3.5 pts for WW
I made this recipe for our Halloween "pumpkin" contest where I work. We were supposed to make a recipe with pumpkin in it. I won first place with this recipe! The only thing I changed was I used regular cream cheese not fat free. I am going to make this again for Thanksgiving. Everyone loved this pumpkin cheesecake!
This was really good. I was a little hesitant about making a cheesecake with fat free cream cheese but I would definitely make this recipe again. I made it for company and they all gave me lots of complements. It definitely did not taste low fat.
I thought this was great for when your craving those seasonal treats!
quick and easy and tastes just like pumpkin pie that took hours to bake
This cheese cake was ok. I think it needed more pumpkin flavor. Unfortunately no one ate it but me. Even though I thought it tasted ok, I probably won't make it again.
Actually, my husband made it for Thanksgiving in 2004. It was a huge hit. Everyone that got a piece loved it, even if they didn't like pumpkin or cheesecakes before. The only bad thing was one was not enough and hubby didn't even get to try it, but I did and I don't usually like pumpkin, but this was excellent.
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