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Double Layer Pumpkin Cheesecake by terry

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  • Double Layer Pumpkin Cheesecake by terry

    This recipe is from kraft and is very good. We made it for Thanksgiving dinner and will make it again. We did not use the cool whip.

    2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

    1/2 cup sugar
    1/2 tsp. vanilla
    2 eggs
    1/2 cup canned pumpkin
    1/4 tsp. ground cinnamon
    Dash of ground nutmeg
    1/3 cup HONEY MAID Graham Cracker Crumbs
    1/2 cup thawed COOL WHIP FREE Whipped Topping

    PREHEAT oven to 350F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter; place in small bowl. Add pumpkin and spices; mix well. Set aside.

    SPRINKLE graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Cover with plain batter; top with the pumpkin batter.

    BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping just before serving.
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