Double Layer Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pkg. (8 oz ea.) Great Value Fat Free Cream Cheese, softened1/2 cup Splenda no calorie sweetener1/2 tsp vanilla extract2 lg eggs1 (15 oz) can Libby's Pumpkin 1/4 tsp cinnamondash of nutmeg1/3 cup Keebler Graham Cracker Crumbs1/2 cup Cool Whip free Whipped Topping
Preheat oven to 325. 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 graham cracker crumbs. Pour 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 whipped topping. Store leftovers in refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user DRB605.
Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham cracker crumbs. Pour 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 whipped topping. Store leftovers in refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user DRB605.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 1.7 g
- Cholesterol: 63.7 mg
- Sodium: 390.0 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.5 g
- Protein: 10.6 g
Member Reviews