Double Layer Pumpkin CheesecakeEllipse
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Double Layer Pumpkin Cheesecake

The best holiday dessert for your Thanksgiving or Christmas celebration, this layered dessert recipe combines two classic desserts - cheesecake and pumpkin pie!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 2 pkg. (8 oz. each) Neufchatel cheese, softened
  • ½ cup sugar
  • ½ tsp. vanilla
  • 2 eggs
  • ½ cup canned pumpkin
  • ¼ tsp. ground cinnamon
  • dash ground nutmeg
  • 3 HONEY MAID Honey Grahams, finely crushed (about 1/3 cup crumbs)
  • ½ cup thawed frozen sugar free whipped topping

Nutrition facts

Recipe Tips

1

Heat oven to 325ºF.

2

Beat Neufchatel, sugar and vanilla in large bowl 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.

3

Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs. Top with layers of plain and pumpkin batters. 

4

Bake 40 min. or until center of cheesecake is almost set. Cool completely.

5

Refrigerate cheesecake 3 hours. Serve topped with the whipped topping.

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