Monday, December 28, 2009
Double-Layer Pumpkin Cheesecake
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese,softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
1. Heat oven to 325
2. BEAT cream cheese,sugar & vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended.Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
3. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
4. TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.
I used low fat graham crackers & did not serve with cool whip which cut the fat even lower then the 150 cal/3 grams of fat it had.