DOUBLE-LAYER PUMPKIN CHEESECAKE

Double-Layer Pumpkin Cheesecake image

Provided by PumpKIM

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.