Instructions

1. BEAT cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
2. SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.
3. TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

Variation

Prepare using 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese.

Cooking time (duration)

Prep: 10 min Total: 4 hours 20 min

Number of servings (yield)

8 servings

Category

Dessert

Submitted by

Kraft

Nutritional Information

Per Serving: 150 calories, 3g total fat, 1.5g saturated fat, 55mg cholesterol, 390mg sodium, 22g carbohydrate, less than 1g dietary fiber, 16g sugars, 11g protein, 70%DV vitamin A, 0%DV vitamin C, 25%DV calcium, 6%DV iron.

Nutrition Bonus: Did you ever think you'd find a delicious low-fat cheesecake that can fit into a healthful eating plan? Well, we have one for you here! Not only is the cream cheese rich in calcium, but the pumpkin is also an excellent source of vitamin A.