ROD RECIPES 10/21/2009 National Pumpkin Cheesecake Day Double Layer Pumpkin Cheesecake
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages PHILADELPHIA FREE Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Whipped Topping
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 cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325 degrees 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.
Yield: 8 servings
source is Yahoo Food
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