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Cheesecake: 3 pt. Double Layer Pumpkin Cheesecake

Source of Recipe

Land O' Lakes


List of Ingredients

2 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


Recipe

MIX 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.

Makes 8 servings

Nutritional Info Per Serving: Calories 150, Total fat 2.5 g, Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g WW Pts: 3
Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat