Recipe - Philly Free 3-Step Double Layer Pumpkin Cheesecake

2 pack (8 oz. each) Philadelphia
Brand Fat Free Cream
Cheese, softened
One half cup Sugar
One half teaspoon Vanilla
2 Eggs
One half cup Canned pumpkin
One half teaspoon Ground cinnamon
1 ds Ground cloves
1 ds Nutmeg
1/3 cup Graham cracker crumbs
One half cup Cool Whip Free Whipped
Topping, thawed

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 9inch
pie plate with nostick cooking spray; sprinkle bottom with crumbs. Pour
remaining plain batter into crust. Top with pumpkin batter. Bake at 325
degrees for 35 to 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Makes 8 servings.

NOTES : Nutrition information per serving: 150 calories, 2g fat, 60 mg
cholesterol, 310 mg sodium, 22g carbohydrate, less than 1g dietary fiber,
11 g protein.
Recipe by: Kraft

Posted to Digest eatlf.v097.n296 by "smithg" smithg@arlut.utexas.edu on
1997v,