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| Double-layer Pumpkin Cheesecake
2 pkg. (8 oz. each) fat free cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed fat-free whipped topping
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.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325°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.
Nutrition Information (per serving)
Sat. Fat: 1g
Dietary Fiber: 1g