Comida Kraft
Recipe Box

Double-Layer Pumpkin Cheesecake

Prep Time
10
min.
Total Time
4
hr.
20
min.
Servings

8 servings

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.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • 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.
  • Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
  • 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.

Storage Know-How

Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

Substitute

Prepare using 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese.

Servings

  • 8 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1/2 Fat

Nutrition Bonus

Did you ever think you'd find a delicious low-fat cheesecake that can fit into a healthful eating plan? Well, we have one for you here! Not only is the cream cheese rich in calcium, but the pumpkin is also an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 150
Total fat 3g
Saturated fat 1.5g
Cholesterol 55mg
Sodium 390mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 16g
Protein 11g
% Daily Value
Vitamin A 70 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I enjoyed this recipe. I enjoyed this recipe. Though in the instruction when it says add the pumpkin & spices, I wasn't sure to which bowl to add them, so it came out backwards with more pumpkin than cheesecake, so the pumpkin was a bit overpowering. Though, it still tasted yummy. I also used 1/3 Splenda instead of 1/2cup Sugar. I used slightly less vanilla (i ran out). I also bought the premade Less fat Graham cracker crust - though I may not do that the next time. It was sweet enough so I don't think there was a need for brown sugar substitute unless you use 1/4 or so of sugar. I also used another recommendation and did 1 bar Fat Free cream cheese and 1 bar 1/3 Less Fat cream cheese, I think the cheesecake part turned out very well. This was my first attempt ever at making my own cheese cake. I'm pleased.
Date published: 2009-11-05
Rated 5 out of 5 by from I've made this recipe for the last 2yrs, and it's awesome! I've made this recipe for the last 2yrs, and it's awesome! However, this year I'd like to freeze a slice for someone coming after Thanksgiving....has anyone else ever frozen any before? I don't want to ruin it, especially since I'll be making it sugar-free....any help would be much appreciated! <<< From Mary, Kraft Kitchens Expert ~ Cheesecake can be frozen. For more information, visit: http://www.kraftfoods.com/kf/CookingSchool/FreezingBakedGoods.html#cheesecake >>>
Date published: 2002-12-09
Rated 5 out of 5 by from This recipe is great! 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.
Date published: 2006-11-24
Rated 5 out of 5 by from I decided to try this recipe instead of making my usual pumpkin pie this Thanksgiving. 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.
Date published: 2010-11-30
Rated 5 out of 5 by from Krafts Double Layer Pumpkin Cheesecake is one of my family's favorite! Krafts Double Layer Pumpkin Cheesecake is one of my family's favorite! This recipe is very easy to put together. If you are making this recipe for a special occasion you best keep the Double Layer Pumpkin Cheesecake in a place where no one will get to it before it is to be served - even better, make two or more - YOU WILL HAVE NO PROBLEM WITH LEFT OVERS WITH THIS RECIPE! Good Luck - but you won't need much for this recipe.
Date published: 2002-11-20
Rated 5 out of 5 by from My family always come together over the holidays and I am the one responsible for making the... 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.
Date published: 2002-10-04
Rated 5 out of 5 by from Delicious! 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.
Date published: 2010-11-08
Rated 5 out of 5 by from This is a great recipe! This is a great recipe!!! All of my family and friends love it! I make it at Thanksgiving and for special occasions. I always use crushed graham crackers for the crust. The first layer is easiest to place by: 1. dropping spoonfuls of batter and 2. spreading across graham crackers with a spoon or spatula. I have made this cheesecake many times. It is always delicious! :)
Date published: 2009-12-18
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