Double-layer Pumpkin Cheesecake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages fat free cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/4 teaspoon ground cinnamon
• 1 dash ground nutmeg
• 1/3 cup graham cracker crumbs
• 1/2 cup thawed cool whip sugar-free whipped topping

Recipe

• 1 preheat oven to 325ºf.
• 2 beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
• 3 add eggs, one at a time, mixing on low speed after each addition just until blended.
• 4 remove 1 cup of the batter and place in medium bowl.
• 5 stir in the pumpkin and spices.
• 6 spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs.
• 7 pour the remaining plain batter into crust and then top with pumpkin batter.
• 8 bake for 40 minute or until center is almost set. cool completely. refrigerate at least 3 hours. top each serving with 1 tablespoons of the whipped topping. store leftovers in refrigerator.