Layered Pumpkin Cheesecake
Serves 8 = 3 pts per serving
2 pkg Fat Free Cream Cheese 8 oz each
½ cup Sugar
½ tsp Vanilla
½ cup canned Pumpkin
Dash of Nutmeg
1/3 cup Graham Cracker Crumbs
½ Cup thawed Cool Whip Free Whipped Topping
Mix cream cheese, sugar and vanilla w/ electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over beat eggs. Remove 1 cup of batter and set aside. Stir pumpkin and spices into remaining batter. Spray 9 inch pie plate w/ non stick spray. Sprinkle bottom w/ graham cracker crumbs. Pour plain batter on top of crumbs. Top that w/ pumpkin batter. Bake @ 325 for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours. Top w/ 1 Tsb of cool whip and serve.
Recipe courtesy of this week's Weight Watchers meeting.