Double-Layer Pumpkin Cheesecake

By BlueSchmoo

Calories 150 Total fat 3 g Saturated fat 1.5 g Cholesterol 55 mg Sodium 400 mg Carbohydrate 21 g Dietary fiber 1 g Sugars 16 g Protein 11 g

Ingredients

• 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 ground nutmeg
• 1/3 cup HONEY MAID Graham Cracker Crumbs
• 1/2 cup thawed COOL WHIP Sugar Free Whipped Topping

Details

Adapted from kraftrecipes.com

Preparation

Step 1

1. BEAT cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

2. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.

3. TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.