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 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 eat-lf.v097.n296 by "smithg"
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 61 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 264.4mg||81 %|
|Sodium 158.9mg||5 %|
|Potassium 140.9mg||4 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 41.8g|
|Protein 8.4g||12 %|
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Calories per serving: 260
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