Dessert

Double Layer Pumpkin Cheesecake is for Dessert.

Double Layer Pumpkin Cheesecake takes 15 minutes to prepare.

Double Layer Pumpkin Cheesecake takes 60 minutes to cook.

Double Layer Pumpkin Cheesecake makes 8 servings.

The ingredients for Double Layer Pumpkin Cheesecake are:

8 oz. light cream cheese
12 oz. firm silken tofu
1/2 c. Splenda
2 tbs. cornstarch
1 1/2 tsp. lemon juice
1/2 tsp. vanilla
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1/2 c. pumpkin (NOT pumpkin pie mix)
2 tsp. rum (optional)
3 tbs. Splenda Brown Sugar Blend
1 tsp. pumpkin pie spice
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1 8 in. Keebler Reduced Fat Graham Cracker Crust

Here is how you make Double Layer Pumpkin Cheesecake:

Makes 8 servings.Preheat oven to 350 degrees.Put 1st set of ingredients (cream cheese through vanilla) in food processor and puree until completely smooth. Remove a cup of mixture and spread on bottom of crust.Add the next set of ingredients (pumpkin through spice) to the remaining mix in food processor and process until well blended. Smooth it carefully over the white layer in crust, heaping slightly in middle. Bake until center is almost set, about 60 minutes or until set. Remove from oven and allow to cool. Refrigerate until completely chilled, at least 3 hours.Number of Servings: 8Recipe submitted by SparkPeople user CJEGGER.

The nutritional information for Double Layer Pumpkin Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 191.8

• Total Fat: 7.0 g
• Cholesterol: 7.5 mg
• Sodium: 175.9 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 0.5 g
• Protein: 5.2 g

The dietary needs meet for Double Layer Pumpkin Cheesecake is Low Fat