Double Layer Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Double Layer Pumpkin Cheesecake calories by ingredient

Number of Servings: 8


    2 pkg. (8 oz ea.) Great Value Fat Free Cream Cheese, softened
    1/2 cup Splenda no calorie sweetener
    1/2 tsp vanilla extract
    2 lg eggs
    1 (15 oz) can Libby's Pumpkin
    1/4 tsp cinnamon
    dash of nutmeg
    1/3 cup Keebler Graham Cracker Crumbs
    1/2 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.