- This topic has 1 reply, 1 voice, and was last updated September 1, 2007 at 10:30 am by .
- September 1, 2007 at 10:30 am #242468
Double Layer Pumpkin Cheesecake
Prep Time: 10 min
Total Time: 3 hr 50 min
Ingredients2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
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.
A serving of this delicious dessert provides 25% of your daily calcium needs. It
is also an excellent source of vitamin A.
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
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