Double-Layer Pumpkin Cheesecake

Name: Double-Layer Pumpkin Cheesecake
Ingredients: 2 (8 ounce) packages 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; 1 dash ground nutmeg; 1/3 cup graham cracker crumbs; 1/2 cup thawed cool whip sugar-free whipped topping

9 ingredients

8 steps

Ingredients

2 (8 ounce) packages 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
1 dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed cool whip sugar-free whipped topping

Directions

1

Preheat oven to 325°F.
2

Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
3

Add eggs, one at a time, mixing on low speed after each addition just until blended.
4

Remove 1 cup of the batter and place in medium bowl.
5

Stir in the pumpkin and spices.
6

Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
7

Pour the remaining plain batter into crust and then top with pumpkin batter.
8

Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.