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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.