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Sugar Free Pumpkin Cheese Cake




Source of Recipe


Unknown


List of Ingredients




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

1/2 cup splenda
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, splenda 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.