Double-layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake. This recipe is sponsored, and provided by Kraft�. Preparation time: 10 minutes, Total time: 30 minutes

Storage Know-How: Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze. Number of Servings: 8 Serving Size: 1 slice

Ingredients Name Measure Weight Philadelphia Fat Free Cream Cheese, softened 2 packages 16 oz sugar 1/2 cup --- vanilla 1/2 tsp --- eggs 2 ea --- canned pumpkin 1/2 cup --- ground cinnamon 1/4 tsp --- ground nutmeg 1 dash --- Honey Maid Graham Cracker Crumbs 1/3 cup --- Cool Whip Free Whipped Topping, thawed 1/2 cup ---

Preparation Instructions

1 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. 2 Pour remaining plain batter into crust. Top with pumpkin batter. 3 Bake at 325 degrees 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. Exchanges Per Serving

1-1/2 Carbohydrate 1 Lean Meat

Nutrition Information

Amount per serving Calories 150 Calories From Fat 22 Total Fat 2 g Saturated Fat 1  g Cholestrol 65 mg Sodium 340 mg Total Carbohydrate 23 g  Dietary Fiber 1  g  Sugars 18  g Protein 9 g http://vgs.diabetes.org/recipe/viewRecipeDisplay.jsp? SizedRecipeId=897&CategoryID=8

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group