LAYERED PUMPKIN-CHOCOLATE CHEESECAKE

Layered Pumpkin-Chocolate Cheesecake image

Between the graham cracker crust and the creamy chocolate top, there's a luscious layer of pumpkin cheesecake-making this layer after layer of luscious!

Provided by My Food and Family

Time 4h

Yield 24 servings

Number Of Ingredients 11

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
2 egg s
1 can (15 oz.) pumpkin
1 cup packed brown sugar
1 tsp. each ground cinnamon, ground ginger, ground nutmeg
1/2 tsp. ground allspice
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 oz. BAKER'S White Chocolate
2 oz. BAKER'S Semi-Sweet Chocolate
1/2 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until creamy. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 23 to 25 min. or until center is set; cool completely.
Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until chocolates are completely melted and mixture is well blended. Spread over cheesecake.
Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 3 g