Double Layer Pumpkin Cheesecake,

[BiggerPiggyBank]

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

[Author]

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