Double Layer Pumpkin Cheesecake

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Double Layer Pumpkin Cheesecake

 

 

Prep time : 10 min

Ready in :3 hr 50 min

 

Ingredients:

2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

 

1/2 cup sugar

 

1/2 tsp. vanilla

 

2 eggs

 

1/2 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 FREE Whipped Topping

 

 

Preparation:

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until

well blended. Add eggs; mix until blended. Do not overbeat after adding eggs.

Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no

stick cooking spray; sprinkle bottom with crumbs.

 

Pour remaining plain batter into crust. Top with pumpkin batter.

 

Bake at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3

hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.

 

 

Nutritional Bonus

A serving of this delicious dessert provides 25% of your daily calcium needs. It

is also an excellent source of vitamin A.

 

 

Nutrition Details (per serving):

Calories 150

Total fat 2.5 g

Saturated fat 1 g

Cholesterol 65 mg

Sodium 340 mg

Carbohydrate 23 g

Dietary fiber 1 g

Sugars 18 g

Protein 9 g

Vitamin A 80 %DV

Vitamin C 0 %DV

Calcium 25 %DV

Iron 4 %DV

 

 

Diet Exchange

1-1/2 Carbohydrate,1/2 Fat

 

 

 

 

 

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My Special Thought To You:

No Jesus-No Peace!--Know Jesus-Know Peace!!

 

 

 

 

 

 

 

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