Double-layer Pumpkin Cheesecake

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group This recipe is sponsored, and provided by Kraft�.
 * Original recipe
 * Preparation time: 10 minutes | Total time: 30 minutes
 * Number of Servings: 8 x 1 slice

Ingredients

 * 2 packages (16 oz) Philadelphia fat free cream cheese, softened
 * ½ cup sugar
 * ½ tsp vanilla
 * 2 eggs
 * ½ cup canned pumpkin
 * ¼ tsp ground cinnamon
 * 1 dash ground nutmeg
 * ⅓ cup Honey Maid graham cracker crumbs
 * ½ cup Cool Whip Free whipped topping, thawed

Directions

 * 1) Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
 * 2) Add eggs; mix until blended.
 * 3) Do not overbeat after adding eggs.
 * 4) Remove 1 cup batter; stir in pumpkin and spices.
 * 5) Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
 * 6) Pour remaining plain batter into crust.
 * 7) Top with pumpkin batter.
 * 8) Bake at 325°F for 40 minutes or until center is almost set.
 * 9) Cool.
 * 10) Refrigerate 3 hours or overnight.
 * 11) Top each serving with 1 tbsp of the whipped topping.

Nutritional information
Per serving:
 * Calories 150 (Calories From Fat 22) | Total Fat 2g (Saturated Fat 1g) | Cholesterol 65 mg | Sodium 340 mg | Total Carbohydrate 23 g (Dietary Fiber 1g, Sugars 18g) | Protein 9 g
 * Exchanges: 1½ carbohydrate | 1 lean meat