Posted by Marla Hudgins on October 21, 2009, 2:36 pm
71.2.71.71

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 2 eggs 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