Double layer pumpkin cheesecake Wednesday, November 9, 2011


2 8 oz pkg fat free cream cheese, softened
1/2 cup Splenda no calorie sweetener
1/2 tsp vanilla
1/2 cup egg substitute (like eggbeaters or Great Eggspectations)
3/4 cup canned pumpkin
1/4 tsp ground cinnamon
Dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup thawed fat Free Whipped Topping


Preheat oven to 325 deg. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add egg substitute, ¼ cup at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Stir in pumpkin and spices. Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs. Pour remaining plain batter into crust; top with pumpkin batter. Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 TBSP of the whipped topping. Store leftovers (if there are any) in refrigerator.


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