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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 91.1
  • Total Fat: 0.3 g
  • Cholesterol: 10.2 mg
  • Sodium: 396.2 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.0 g

View full nutritional breakdown of Double layer pumpkin cheesecake calories by ingredient
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Double layer pumpkin cheesecake

Submitted by: EUNIFLICK
Double layer pumpkin cheesecake

Introduction

lightened up deliciousness!!
lightened up deliciousness!!

Number of Servings: 8

Ingredients

    2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
    1/2 cup splenda no calorie sweetener
    1/2 tsp. vanilla
    1/2 cup eggbeaters
    3/4 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 fat Free Whipped Topping

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Directions

PREHEAT oven to 325F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Stir in pumpkin and spices.

SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs. Pour remaining plain batter into crust; top with pumpkin batter.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 Tbsp. of the whipped topping. Store leftovers in refrigerator.


Number of Servings: 8

Recipe submitted by SparkPeople user EUNIFLICK.






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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    LOVE IT! Cheesecake is my diet downfall and this hits the spot without ruining my calorie count for the day. I sometimes swirl in cocoa powder or sugar free strawberry jam in the top layer instead of the pumpkin and it's still great. - 7/22/09

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  • Very Good
    4 of 4 people found this review helpful
    I give this recipe a 4 but after I altered it to my tastes I give it a 5! I despise FF cream cheese, so I used 1/3 less fat Philly and crushed up low fat graham crackers instead and it was delicious! Even my fiance liked it and he's not a fan of cheesecake or pumpkin pie! Success! - 8/4/09

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  • Incredible!
    3 of 3 people found this review helpful
    So light and yummy. I didn't miss the lack of butter and sugar in the crust AT ALL! Thanks for sharing! - 10/8/10

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  • Incredible!
    2 of 2 people found this review helpful
    awesome.........everyone loved this,it was a winner!! - 10/11/10

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  • Bad
    1 of 1 people found this review helpful
    I don't know what I did either, but this definitely needs more "something"...I did not think this was sweet at all. - 9/28/11

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  • Incredible!
    1 of 1 people found this review helpful
    This one was wonderful! I had to use a pre-made shortbread crust instead, but it was perfectly yummy, the whole family agreed! - 9/12/09

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  • wow this was awesome - so easy to make, low-fat, and tastes great! what's not to love? thanks for sharing - 6/22/13

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  • Very good recipe... is that calorie count for real?? Doesn't taste real!! Definitely making again. - 3/6/13

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  • I prepared everything as the recipie called for. My husband liked it but I was pretty disappointed. It had a bitter taste... - 1/28/13

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  • Sooooo yummy. - 12/4/11

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  • This was super yummy, though I forgot to separate the cup of batter. It was delish! - 11/27/11

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  • Incredible!
    0 of 1 people found this review helpful
    This is in the oven as I type! Cant wait! I added more cinnamon, allspice, and ground ginger. Recipe called for 1/3 c of crush graham. When i crushed up my grahams, it took 4 sheets to equal 1/3 c. The nut. counts only included one serving - which is 2 sheets. They also didnt include the cool whip. - 11/23/11

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  • Delicious! - 11/23/11

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  • This was great, made it for Thanksgiving and everyone loved it, especially me since it was lower in calories and I didn't have to feel guilty. I am going to make it again this weekend for DD's birthday cake! - 1/3/11

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  • Loved it, and it was easy to make. It'll will be on my list of "can have" desserts. - 11/29/10

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  • This was very good. Had a little funky aftertaste that sugar-free items tend to have, but not bad. Topped with a dollop of Sugar-Free Cool Whip and it was a delightful addition to Thanksgiving dinner! - 11/26/10

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  • Made this for a guilt free thanksgiving dessert. Everybody loved it, a cross between cheesecake and pumpkin pie, It was rich and creamy without the high calories. Only 2 ww points. Will definitely make it again. It looked beautiful too. - 11/25/10

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  • This was a big hit at my Thanksgiving dinner - 10/11/10

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  • Wow! That is all I can say. Totally awesome. I do not like pumpkin but read another users comment and subsituted sugar free blackberry jam instead and it was fantastic!! With a dessert like this it is easy to be good!!
    - 9/30/10

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  • I don't know what I did wrong. Mine turned out terrible. It wasn't sweet at all. I had my heart set on it. Maybe it just needs more Splenda. - 12/11/09

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  • 0 of 2 people found this review helpful
    I am going to make this for Thanksgiving dessert. You can use low fat graham crackers for less calories/fat too. - 11/25/09

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