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Double-Layer Pumpkin Cheesecake

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 3g 
   Saturated fat 1.5g 
Cholesterol 60mg 
Sodium 400mg 
Carbohydrate 21g 
   Dietary fiber 1g 
   Total sugars 16g 
Protein 11g 
Vitamin A70 %DV
Vitamin C0 %DV
Calcium25 %DV
Iron6 %DV
Vitamin C0 %DV

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