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Dessert Recipes

Double-Layer Pumpkin Cheesecake


After Dinner Treat

What You Need

Double-Layer Pumpkin Cheesecake


  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.

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



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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.

Ratings & Reviews

1 review

This is a keeper!! I loved it so much...the taste was incredible...I added some vanilla ice cream on the side....perfect match.
Bobbi P. โ€“ 11/03/2014 โ€“

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