Philly free 3-step double layer pumpkin cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (8 oz. each) Philadelphia Brand Fat Free Cream Cheese, softened |
| ½ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 2 | Eggs | |
| ½ | cup | Canned pumpkin |
| ½ | teaspoon | Ground cinnamon |
| 1 | dash | Ground cloves |
| 1 | dash | Nutmeg |
| ⅓ | cup | Graham cracker crumbs |
| ½ | cup | Cool Whip Free Whipped Topping, thawed |
Directions
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 no-stick cooking spray; sprinkle bottom with crumbs. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Makes 8 servings.
NOTES : Nutrition information per serving: 150 calories, 2g fat, 60 mg cholesterol, 310 mg sodium, 22g carbohydrate, less than 1g dietary fiber, 11 g protein.
Recipe by: Kraft
Posted to Digest eat-lf.v097.n296 by "smithg" <smithg@...> on 1997v,