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    Click here for a "text only" printer friendly version.
    Double Layer Pumpkin Cheesecake Double Layer Pumpkin Cheesecake

    Prep: 10 min Total: 3 hr 50 min

    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 no stick 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.

    Makes 8 servings

    Nutritional Info Per Serving: Calories 150, Total fat 2.5 g, Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g

    Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat

    This recipe created by Kraft Foods.

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