Desserts

Double-Layer Pumpkin Cheesecake

(407)

rate it now!

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 well 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 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.

Nutrition Bonus

Each serving of this creamy cheesecake is both rich in vitamin A from the pumpkin and an excellent source of calcium from the cream cheese.

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

joekat0294

posted:1/25/2012

Very easy to make and a big hit with my family and friends! Personally I felt it could have been just a little sweeter; however, everyone seemed to think it was just fine.

a cook

posted:1/5/2012

Made this for my dad who is diabetic and he enjoyed it and had two pieces...then took the rest of the pie home! Was super easy to make!

Devinsmomde

posted:12/23/2011

I made this dessert for my contribution to the Thanksgiving desserts at our family gathering. I didn't tell anyone it was low fat. Everyone loved it, even people who don't care for pumpkin pie.

Paige721

posted:11/25/2011

This is a great recipe, everyone at our Thanksgiving loved this cheesecake. I would rather eat this than pumpkin pie!

lovestobake34

posted:11/25/2011

Awesome recipe!! I made this for Thanksgiving this year for the first time and it was a hit! I was a little nervous as to how it would be because the cake split in a few areas after taking it out of the oven and didn't look that good but it turned out great!!

a cook

posted:11/24/2011

Everyone at work loved it

britt88_07

posted:11/23/2011

This pie was soooo good!! I made a "tester pie" and it was gone within minutes! Will definetly be making it again!

Nanukie

posted:11/17/2011

I make this recipe for Thanksgiving every year now. My family loves it and I rarely get a piece myself!!

snowms

posted:10/1/2011

My family loves both pumpkin and cheesecake and I was looking for a healthier recipe. This is much lighter than most pumpkin cheesecake recipes. It turned out really well and everyone loved it. The one change I made was to use spiced wafer cookies in place of the graham crackers. A keeper!

jenno_24

posted:6/19/2011

Was a hit at my works Thanksgiving pot luck!