KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

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.
time
prep:
10 min
total:
4 hr 20 min
servings
total:
8 servings
Magazine Acquisition

What You Need

2
tubs  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese
1/2
cup  sugar
1/2
tsp.  vanilla
2
 eggs
1/2
cup  canned pumpkin
1/4
tsp.  ground cinnamon
Dash  ground nutmeg
1/3
cup  graham cracker crumbs
1/2
cup  thawed COOL WHIP Sugar Free Whipped Topping

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.
Substitute
Prepare using 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese.
K:69 v0:53129
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email