Double layer pumpkin cheesecake
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
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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.
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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