Double Layer Pumpkin Chocolate Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages fat free cream cheese, softened
• 1/2 cup sugar substitute
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup graham cracker crumbs

Recipe

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