Double-Layer Pumpkin Cheesecake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Posting for safe-keeping. 150 calories per serving. Ingredients:
2 (8 ounce) packages fat free cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla |
2 eggs |
1/2 cup canned pumpkin |
1/4 teaspoon ground cinnamon |
1 dash ground nutmeg |
1/3 cup graham cracker crumbs |
1/2 cup thawed cool whip sugar-free whipped topping |
Directions:
1. Preheat oven to 325ºF.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
3. Add eggs, one at a time, mixing on low speed after each addition just until blended.
4. Remove 1 cup of the batter and place in medium bowl.
5. Stir in the pumpkin and spices.
6. Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
7. Pour the remaining plain batter into crust and then top with pumpkin batter.
8. Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.
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