DOUBLE-LAYER PUMPKIN CHEESECAKE

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Double-Layer Pumpkin Cheesecake image

Make and share this Double-Layer Pumpkin Cheesecake recipe from Food.com.

Provided by PumpKIM

Categories     Cheesecake

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages fat free cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip sugar-free whipped topping

Steps:

  • Preheat oven to 325ºF.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Remove 1 cup of the batter and place in medium bowl.
  • Stir in the pumpkin and spices.
  • Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
  • Pour the remaining plain batter into crust and then top with pumpkin batter.
  • Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.

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