Dessert

Lighter Double Layer Pumpkin Cheesecake is for Dessert.

Lighter Double Layer Pumpkin Cheesecake takes 10 minutes to prepare.

Lighter Double Layer Pumpkin Cheesecake takes 40 minutes to cook.

Lighter Double Layer Pumpkin Cheesecake makes 8 servings.

The ingredients for Lighter Double Layer Pumpkin Cheesecake are:

2 (8 ounce) packages cream cheese, softened
1/2 cup Splenda for baking
1/2 teaspoon vanilla extract
1/2 cup Egg Beaters
1/2 cup pumpkin puree
6 tbsp apple butter
2 cups Fiber One
4 tbsp light margaring (Brummel & Brown)

Here is how you make Lighter Double Layer Pumpkin Cheesecake:

1. Preheat oven to 350 degrees F.2. In a food processor grind Fiber One to a breadcrumb- like consistency. 3. Stir in butter and press into a 9" pie pan.4. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. 5. Reserve 1 cup of cream cheese mixture and set aside.6. Pour remaining mixture into pie crust and chill for 10 minutes.7. Into the reserved cream cheese mixture, stir pumpkin puree and apple butter.8. Pour over the top of the chilled filling in the crust.9. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight10. Serve with fat free whipped cream or cool whip.** Makes 8 servings **Number of Servings: 8Recipe submitted by SparkPeople user JENNH516.

The nutritional information for Lighter Double Layer Pumpkin Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.4

• Total Fat: 3.5 g
• Cholesterol: 10.2 mg
• Sodium: 481.6 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 7.6 g
• Protein: 13.2 g