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    Double Layer Pumpkin Cheesecake


    Source of Recipe


    unknown

    Recipe Introduction


    Number of Servings: 8

    List of Ingredients




    2 16 oz packages of 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
    1 dash ground nutmeg
    1/3 cup Honey Maid Graham Cracker Crumbs
    1/2 cup Cool Whip Free Whipped Topping, thawed

    Recipe



    1 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.
    2 Pour remaining plain batter into crust. Top with pumpkin batter.
    3 Bake at 325 degrees 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.

 

 

 

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