Pumpkin Cheesecake

     Pumpkin Cheesecake


    2 pkg. (8 oz. each) fat free cream cheese

    ½ cup sugar or Splenda

    2 eggs

    ½ cup canned pumpkin

    ¼ tsp ground cinnamon

    dash ground nutmeg

    ½ tsp. vanilla

    1/3 cup graham cracker crumbs

    ½ cup thawed Cool Whip Free Whipped Topping


    Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until well blended.  Do not overbeat after adding eggs.  Remove 1 cup of batter; 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 at 325 degrees for 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Top each serving with 1 Tbsp. of the whipped topping.  


    Nutrition Information ( per serving; makes 8 servings)

    calories- 150; total fat- 2.5g; saturated fat; 1g; cholesterol- 65 mg; sodium- 340 mg; carbohydrate- 23 g; dietary fiber- 1 g; sugars- 18 g; protein- 9 g; Vitamin A- 80% DV; Vitamin C- 0% DV; calcium- 25% DV; iron- 4% DV;