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!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 8 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

Directions

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.