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Recipe Source: cdkitchen.com
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Double-Layer Pumpkin Cheesecake
Category: Cheesecake
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Serves/Makes: 12
Ready in: 2-5 hrs
- 2 packages (8 ounce size) fat-free cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 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 frozen whipped topping, thawed
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and mix until blended. Do not over beat after adding eggs. Remove 1 cup batter, then stir in pumpkin and spices. Spray a 9-inch pie plate with nonstick cooking spray. Sprinkle bottom with crumbs. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 325 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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