Double-Layer Pumpkin Cheesecake
Double-Layer Pumpkin Cheesecake
4 Hr(s) 20 Min(s) (incl. refrigerating)
10 Min(s) Prep
4 Hr(s) 10 Min(s) Cook
Celebrate your next special occasion with this Double-Layer Pumpkin Cheesecake. This Double-Layer Pumpkin Cheesecake will be a crowd-favorite.
What You Need
Select All
8 servings
Original recipe yields 8 servings
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 graham cracker crumbs
Let's Make It
1
Heat oven to 325ºF.
2
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.
3
Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
4
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.
Kitchen Tips
Tip 1
Storage Know-How
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Tip 2
Substitute
Prepare using 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 260mg
11%
Total Carbohydrates 24g
9%
Dietary Fiber less than 1g
2%
Sugars 19g
38%
Protein 6g
12%
Vitamin A
60%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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