Double Layer Pumpkin Cheesecake,

Holidays & Special Occasions Halloween Double Layer Pumpkin Cheesecake,

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    • #242468

      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

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Holidays & Special Occasions Halloween Double Layer Pumpkin Cheesecake,