Recipe: Kraft Double Layer Pumpkin Cheesecake

My boss says this cheesecake is like crack.

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

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°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.

Entry viewed times. Posted in Recipes

1. FyreGoddess Says:
   January 24th, 2006 at 3:39 pm

   I have had some fantastic pumpkin cheesecakes, but I never found a good recipe. Thanks for sharing this, I’ll be sure to try it out!

2. Dawn Marie Says:
   January 26th, 2006 at 9:26 am

   Wow! That sounds awesomely bad!

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