Double-Layer Pumpkin Cheesecake
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.
Prep time10 min
Total time4hr 20min
ServingsMakes 8 servings.
Ingredients
- 2 pkg. (8 oz. each) fat-free cream cheese, softened
- ½ cup sugar
- ½ tsp. vanilla
- 2 eggs
- ½ cup canned pumpkin
- ¼ tsp. ground cinnamon
- dash ground nutmeg
- ⅓ cup HONEY MAID Graham Cracker Crumbs
- ½ cup thawed frozen sugar free whipped topping
Preparation
- 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 whipped topping.
Nutrition Notes
Each serving of this creamy cheesecake is both rich in vitamin A from the pumpkin and an excellent source of calcium from the cream cheese.
Recipe Tips
- Storage Know-How
Once thawed, refrigerate frozen whipped topping for up to 2 weeks or re-freeze.
53129
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 150 |
| % Daily Value* | |
| Total fat 3g | |
| Saturated fat 1.5g | |
| Cholesterol 60mg | |
| Sodium 400mg | |
| Carbohydrate 21g | |
| Dietary fiber 1g | |
| Total sugars 16g | |
| Protein 11g | |
| Vitamin A | 70 %DV |
| Vitamin C | 0 %DV |
| Calcium | 25 %DV |
| Iron | 6 %DV |
| Vitamin C | 0 %DV |
