Double-Layer Pumpkin Cheesecake
Try this delicious recipe from our friend at Kraft.
Make This Recipe
Ingredients
- 2 packages (8 oz. each) Philadelphia Fat-Free Cream Cheese, softened
- 1/2 cup sugar
- 1/2tsp. vanilla
- 2 Eggland's Best eggs, large
- 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 Sugar-Free Whipped Topping
Preparation
- Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
- Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
- Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with Cool Whip.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 145 |
| Fat | 3g |
| Cholesterol | 55mg |
| Sodium | 400mg |
| Carbohydrates | 21g |
| Dietary Fiber | 1g |
| Protein | 11g |