Double Layer Pumpkin Cheesecake
I got this recipe from allrecipes and then changed it to be wls friendly.
2 packages of less fat cream cheese
1/2 cup splenda
1/2 teaspoon vanilla
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
pinch of cloves
pinch nutmeg
1 graham cracker crust i use the low fat low sugar
lite whipped topping
In a large bowl, combine cream cheese, splenda and vanilla, beat til smooth then add one egg at a time. remove 1 cupof batter and spread into the bottom of crust
Then add pumpkin, cinnamon, cloves, nutmeg to remaing batter and blend. Then carefull spread over the batter allready in crust. Bake 325 degrees for 35-40 minutes. Let stand til cooled then refrigerate for 3 hours or overnight then before serving add whipped topping.
I doubled the recipe last time and made 2 pies so that i wouldnt waste the rest of the pumpkin and it turned out just fine. One to take and one for home. Yummy
Best of luck and Merry Christmas, Raynetta
