Try this Philly Free 3-Step Double Layer Pumpkin Cheesecake recipe, or contribute your own.

Still searching for what to cook ?

Name: Philly Free 3-Step Double Layer Pumpkin Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Vanilla; 1 ds Ground cloves; 1 ds Nutmeg; 1/2 ts Ground cinnamon; 1/2 c Sugar; 2 Eggs; 1/3 c Graham cracker crumbs; 2 pk (8 oz. each) Philadelphia; 1/2 c Canned pumpkin; 1/2 c Cool Whip Free Whipped

Find the most delicious recipes here

INGREDIENTS

1/2 ts Vanilla
1 ds Ground cloves
1 ds Nutmeg
1/2 ts Ground cinnamon
1/2 c Sugar
2 Eggs
1/3 c Graham cracker crumbs
2 pk (8 oz. each) Philadelphia
1/2 c Canned pumpkin
1/2 c Cool Whip Free Whipped

Servings

INSTRUCTIONS

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" on 1997v,

NOTES

Alert editor

Philly Free 3-Step Double Layer Pumpkin Cheesecake

1/2 ts Vanilla
1 ds Ground cloves
1 ds Nutmeg
1/2 ts Ground cinnamon
1/2 c Sugar
2 Eggs
1/3 c Graham cracker crumbs
2 pk (8 oz. each) Philadelphia
1/2 c Canned pumpkin
1/2 c Cool Whip Free Whipped

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" <smithg@arlut.utexas.edu> on  1997v,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (124g)
Recipe Makes: 8 Servings

Calories: 260
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 260

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!