Double Layer Pumpkin Cheesecake

Name: Double Layer Pumpkin Cheesecake
Prep time: 10 min
Total time: 260 min
Yield: 8
Ingredients: 2 pkg. Neufchatel cheese, softened; ½ cup sugar; ½ tsp. vanilla; 2 eggs; ½ cup pumpkin; ¼ tsp. ground cinnamon; dash ground nutmeg; 3 HONEY MAID Honey Grahams, finely crushed (about 1/3 cup crumbs); ½ cup frozen sugar free whipped topping

The best holiday dessert for your Thanksgiving or Christmas celebration, this layered dessert recipe combines two classic desserts - cheesecake and pumpkin pie!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

2 pkg. (8 oz. each) Neufchatel cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
½ cup canned pumpkin
¼ tsp. ground cinnamon
dash ground nutmeg
3 HONEY MAID Honey Grahams, finely crushed (about 1/3 cup crumbs)
½ cup thawed frozen sugar free whipped topping

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325ºF.

Beat Neufchatel, sugar and vanilla in large bowl 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 of cheesecake is almost set. Cool completely.

Refrigerate cheesecake 3 hours. Serve topped with the whipped topping.