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Double Layer Pumpkin Cheesecake




Source of Recipe


Kraft


Recipe Introduction


This will become a new holiday tradition.


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 of ground nutmeg

1/3 cup HONEY MAID Graham Cracker Crumbs

1/2 cup thawed COOL WHIP FREE Whipped Topping



Recipe



PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter; place in small bowl. Add pumpkin and spices; mix well. Set aside.

SPRINKLE graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Cover with plain batter; top with the pumpkin batter.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping just before serving.