Monday, October 21, 2013

Double-Layer Pumpkin Cheesecake



Ingredients

2 pkg.  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup  sugar
1/2 tsp.  vanilla
2  Eggland's Best® 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 Sugar Free Whipped Topping





HEAT oven to 325ºF.

step 1 BEAT cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

step 2 SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.


step 3 TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

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