Double-layer Pumpkin Cheesecake

== Description ==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
This recipe is sponsored, and provided by Kraft�.
* Original recipe
* Preparation time: 10 minutes | Total time: 30 minutes
* Number of Servings: 8 x 1 slice 
 
== Ingredients ==
* 2 packages (16 oz) Philadelphia fat free cream cheese, softened
* ½ cup sugar
* ½ tsp vanilla
* 2 eggs
* ½ cup canned pumpkin
* ¼ tsp ground cinnamon
* 1 dash ground nutmeg
* ⅓ cup Honey Maid graham cracker crumbs
* ½ cup Cool Whip Free whipped topping, thawed 
== Directions ==
# 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. 
 
== Nutritional information ==
Per serving:
* Calories 150 (Calories From Fat 22) | Total Fat 2g (Saturated Fat 1g) | Cholesterol 65 mg | Sodium 340 mg | Total Carbohydrate 23 g (Dietary Fiber 1g, Sugars 18g) | Protein 9 g 
* Exchanges: 1½ carbohydrate | 1 lean meat
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Category:Healthy Recipes for Diabetic Friends
Category:Cheesecake Recipes
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Graham cracker Recipes
Category:Nondairy topping Recipes