DOUBLE-LAYER PUMPKIN CHEESECAKE

Double-Layer Pumpkin Cheesecake image

Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.

Provided by My Food and Family

Categories Dairy

Time 4h20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 tubs (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
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 LITE Whipped Topping

Steps:

Heat oven to 325ºF.
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 Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.6417 g, Sugar 0 g, Protein 6 g