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Double Layer Pumpkin Cheesecake

by on October 28, 2009 in Desserts, Pies October 28, 2009 DessertsPies
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Level: Easy

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Description

Great for the upcoming holidays and not the same ole pumpkin pie!

Ingredients

  • 2 packages Fat Free Cream Cheese, Softened
  • ½ cups Sugar
  • ½ teaspoons Vanilla
  • 2 whole Eggs
  • ½ cups Canned Pumpkin
  • ¼ teaspoons Ground Cinnamon
  • 1 dash Ground Nutmeg
  • ⅓ cups Graham Cracker Crumbs
  • ½ cups Thawed Cool Whip

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 and stir into it the pumpkin and spices.

Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham cracker crumbs.

Pour remaining plain batter into crust. Top with the pumpkin/spice 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 Tablespoon of the whipped topping.

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