Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.
What You Need
Original recipe yields 8 servings
2 tubs (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup sugar
1/2 tsp. vanilla
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 LITE Whipped Topping
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0.6417g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.