Layer Layered Pumpkin Cheesecake

By North Star



Ingredients.

2 (8-oz.) pkgs. fat-free cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs OR 4 egg whites
1/2 cup canned pumpkin
1/2 tsp. cinnamon
Dash each ground cloves and nutmeg
1/3 cup graham cracker crumbs



Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray a 9” pie plate with non-stick cooking spray; sprinkle bottom with graham cracker crumbs.

Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 325°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Note: Can also be made in a 9”x9” baking pan. Reduce baking time to 25 minutes.

Yield: 8 servings.

PER SERVING:
CALORIES: 150
FAT: 2.5g SATURATED FAT: 1g
SODIUM: 361mg
CARBOHYDRATE: 21g
CHOLESTEROL: 55mg
PROTEIN: 10g
FIBER: 1g

recipe from www.waukeshamemorial.org
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