Double layer pumpkin cheesecake

Double layer pumpkin cheesecake

4.1 of 5 (21)
member ratings
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


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

Directions

PREHEAT oven to 325ºF. 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.

Member Ratings For This Recipe


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    Incredible!
    9 of 9 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
    5 of 5 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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    Incredible!
    2 of 2 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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    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!
    This was really good. I like the combination of the two. - 1/12/20


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    Quick, tasty dessert that satisfies a sweet tooth w/o doing lots of damage. - 6/28/19


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


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    O.K.
    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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    Very Good
    Sooooo yummy. - 12/4/11


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    Very Good
    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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    Incredible!
    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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    Very Good
    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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    Good
    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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    Incredible!
    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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    Incredible!
    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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    Bad
    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