Have you baked using PHILLY Fat-Free Cream Cheese? If you haven’t yet, then this Double-Layer Pumpkin Cheesecake is a great recipe to try it out! This recipe also calls for COOL WHIP Sugar Free Whipped Topping. Yum!
Prep Time: 10 min
Total Time: 4 hr 20 min
Makes: 8 servings
Nutritional Information
Ingredients
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 Sugar Free Whipped Topping
Instructions
HEAT oven to 325ºF.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.
by uberVU - social comments, on February 4 2010 @ 5:49 pm
Social comments and analytics for this post…
This post was mentioned on Twitter by LoveMyPhilly: Believe it or not, this Double-Layer Pumpkin CC http://ow.ly/13RGC is made using PHILLY Fat Free Cream Cheese. Pls RT #recipes…