Double-Layer Pumpkin Cheesecake - Kraft Recipes Top
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Double-Layer Pumpkin Cheesecake

Prep Time
Total Time

8 servings

Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.

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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.

Special Equipment Needed

Storage Know-How

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


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


  • 8 servings

Healthy Living

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

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
Calories 230
Total fat 12g
Saturated fat 7g
Cholesterol 85mg
Sodium 260mg
Carbohydrate 24g
Dietary fiber 0.6417g
Sugars 19g
Protein 6g
% Daily Value
Vitamin A 110 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %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.

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