All Recipes

Double-Layer Pumpkin Cheesecake

Prep

0-15 mins

Total

1 HRS 20 MIN

Servings

8 Servings

Ingredients

2 tubs

(8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese

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

graham cracker crumbs

1/2 cup

thawed COOL WHIP LITE Whipped Topping

Instructions

Step 1

Heat oven to 325ºF.

Step 2

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.

Step 3

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

Step 4

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.

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