Double-Layer Pumpkin Cheesecake

418  Ratings
  • 10 min prep
  • 4 hr 20 min total
  • Makes 8 servings.

Don’t even think of waiting until Thanksgiving to make this creamy, rich-tasting dessert. At 150 calories a slice, you can have it more than just once a year.

Double-Layer Pumpkin Cheesecake Recipe


  • 2 pkg. (8 oz. each) 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


  • Heat  oven to 325ºF.
  • Beat  cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
  • Spray  9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
  • 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.

Recipe Tips

Storage Know-HowOnce thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.

Nutrition NotesEach serving of this creamy cheesecake is both rich in vitamin A from the pumpkin and an excellent source of calcium from the cream cheese.


Nutrition Information

Makes 8 servings.
  • Well-being Choice
  • Good Source of Calcium
  • Good source of vitamin A or C

Carb Choices


Diet Exchange

1-1/2 Starch,1 Meat (L)

Nutrition per serving:

    • Calories 150 
    • Total fat 3 g
    • Saturated fat 1.5 g
    • Cholesterol 60 mg
    • Sodium 400 mg
    • Carbohydrate 21 g
    • Dietary fiber 1 g
    • Total sugars 16 g
    •     Includes added sugars n/a
    • Protein 11 g
    • Vitamin A 70 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 25 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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