Thanksgiving

Double layer pumpkin cheesecake is for Dessert.

Double layer pumpkin cheesecake takes 10 minutes to prepare.

Double layer pumpkin cheesecake takes 220 minutes to cook.

Double layer pumpkin cheesecake makes 8 servings.

The ingredients for Double layer pumpkin cheesecake are:

2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup splenda no calorie sweetener
1/2 tsp. vanilla
1/2 cup eggbeaters
3/4 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP fat Free Whipped Topping

Here is how you make Double layer pumpkin cheesecake:

PREHEAT oven to 325?F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Stir in pumpkin and spices. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs. Pour remaining plain batter into crust; top with pumpkin batter. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 Tbsp. of the whipped topping. Store leftovers in refrigerator. Number of Servings: 8Recipe submitted by SparkPeople user EUNIFLICK.

The nutritional information for Double layer pumpkin cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 91.1

• Total Fat: 0.3 g
• Cholesterol: 10.2 mg
• Sodium: 396.2 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 0.8 g
• Protein: 12.0 g

The dietary needs meet for Double layer pumpkin cheesecake is Low Fat