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  1. #1
    Deal GURU
    Join Date
    Mar 2007

    Default Double Layer Pumpkin Cheesecake,

    Double Layer Pumpkin Cheesecake
    Prep Time: 10 min
    Total Time: 3 hr 50 min
    Serves: 8

    Ingredients2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

    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 HONEY MAID Graham Cracker Crumbs

    1/2 cup thawed COOL WHIP FREE Whipped Topping

    PreparationMIX cream cheese, sugar and vanilla with electric mixer on medium
    speed until well blended. Add eggs; mix until blended. Do not overbeat after
    adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie
    plate with no stick cooking spray; sprinkle bottom with crumbs.

    POUR remaining plain batter into crust. Top with pumpkin batter.

    BAKE at 325?F for 40 minutes or until center is almost set. Cool. Refrigerate 3
    hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.

    Tips From the Kraft Kitchens

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

    Nutritional Bonus
    A serving of this delicious dessert provides 25% of your daily calcium needs. It
    is also an excellent source of vitamin A.
    Diet Exchange
    1-1/2 Carbohydrate,1/2 Fat Nutrition (per serving)Calories150 Total fat2.5 g
    Saturated fat1 g Cholesterol65 mg Sodium340 mg Carbohydrate23 g Dietary fiber1 g
    Sugars18 g Protein9 g Vitamin A80 %DV Vitamin C0 %DV Calcium25 %DV Iron4 %DV

    Cindy Sue
    All of my posts were transferred from
    the budget101 Discussion list

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