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Double-Layer Pumpkin Cheesecake



2 pkg. (8 oz. each) Cream Cheese, softened (Fat Free works too!)
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 Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Whipped Topping (regular or sugar free)


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.
Pour in the cream cheese mix, then layer with pumpkin batter.
Bake 40 min. or until center is almost set. Cool completely.
Then refrigerate for at least 3 hours or overnight.
Serve with Cool Whip.

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