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Double Layer Pumpkin Cheesecake




Source of Recipe


Nancy's Kitchen


List of Ingredients




2 pkg. (8 oz. each) PHILADELPHIA 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 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.