Re: Double Layer Pumpkin Cheesecake (POINT friendly)

[Guest guest]

as usual, thanks Ida!!!!

Zephyr

Double Layer Pumpkin Cheesecake (POINT friendly)

This cake is POINT friendly.

Ida

--

Double Layer Pumpkin Cheesecake

Prep: 10 min Total: 3 hr 50 min

2 pkg. (8 oz. each) Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

dash ground nutmeg

1/3 cup Graham Cracker Crumbs

1/2 cup thawed " frozen " Whipped Topping

MIX cream cheese, sugar and vanilla with electric mixer on

medium speed until well blended. Add eggs; mix until blended.

Do not overbeat after adding eggs. Remove 1 cup batter; stir

in pumpkin and spices. Spray 9-inch pie plate with no stick

cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F 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.

Makes 8 servings

Nutritional Info Per Serving: Calories 150, Total fat 2.5 g,

Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg,

Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g

Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat

[Guest guest]

as usual, thanks Ida!!!!

Zephyr

Double Layer Pumpkin Cheesecake (POINT friendly)

This cake is POINT friendly.

Ida

--

Double Layer Pumpkin Cheesecake

Prep: 10 min Total: 3 hr 50 min

2 pkg. (8 oz. each) Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

dash ground nutmeg

1/3 cup Graham Cracker Crumbs

1/2 cup thawed " frozen " Whipped Topping

MIX cream cheese, sugar and vanilla with electric mixer on

medium speed until well blended. Add eggs; mix until blended.

Do not overbeat after adding eggs. Remove 1 cup batter; stir

in pumpkin and spices. Spray 9-inch pie plate with no stick

cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F 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.

Makes 8 servings

Nutritional Info Per Serving: Calories 150, Total fat 2.5 g,

Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg,

Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g

Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat

[Guest guest]

as usual, thanks Ida!!!!

Zephyr

Double Layer Pumpkin Cheesecake (POINT friendly)

This cake is POINT friendly.

Ida

--

Double Layer Pumpkin Cheesecake

Prep: 10 min Total: 3 hr 50 min

2 pkg. (8 oz. each) Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

dash ground nutmeg

1/3 cup Graham Cracker Crumbs

1/2 cup thawed " frozen " Whipped Topping

MIX cream cheese, sugar and vanilla with electric mixer on

medium speed until well blended. Add eggs; mix until blended.

Do not overbeat after adding eggs. Remove 1 cup batter; stir

in pumpkin and spices. Spray 9-inch pie plate with no stick

cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F 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.

Makes 8 servings

Nutritional Info Per Serving: Calories 150, Total fat 2.5 g,

Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg,

Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g

Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat

[Guest guest]

as usual, thanks Ida!!!!

Zephyr

Double Layer Pumpkin Cheesecake (POINT friendly)

This cake is POINT friendly.

Ida

--

Double Layer Pumpkin Cheesecake

Prep: 10 min Total: 3 hr 50 min

2 pkg. (8 oz. each) Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

dash ground nutmeg

1/3 cup Graham Cracker Crumbs

1/2 cup thawed " frozen " Whipped Topping

MIX cream cheese, sugar and vanilla with electric mixer on

medium speed until well blended. Add eggs; mix until blended.

Do not overbeat after adding eggs. Remove 1 cup batter; stir

in pumpkin and spices. Spray 9-inch pie plate with no stick

cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F 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.

Makes 8 servings

Nutritional Info Per Serving: Calories 150, Total fat 2.5 g,

Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg,

Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g

Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat

[Guest guest]

as usual, thanks Ida!!!!

Zephyr

Double Layer Pumpkin Cheesecake (POINT friendly)

This cake is POINT friendly.

Ida

--

Double Layer Pumpkin Cheesecake

Prep: 10 min Total: 3 hr 50 min

2 pkg. (8 oz. each) Fat Free Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

dash ground nutmeg

1/3 cup Graham Cracker Crumbs

1/2 cup thawed " frozen " Whipped Topping

MIX cream cheese, sugar and vanilla with electric mixer on

medium speed until well blended. Add eggs; mix until blended.

Do not overbeat after adding eggs. Remove 1 cup batter; stir

in pumpkin and spices. Spray 9-inch pie plate with no stick

cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F 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.

Makes 8 servings

Nutritional Info Per Serving: Calories 150, Total fat 2.5 g,

Saturated fat 1 g, Cholesterol 65 mg, Sodium 340 mg,

Carbohydrate 23 g, Dietary fiber 1 g, Sugars 18 g, Protein 9 g

Diet Exchange: 1-1/2 Carbohydrate,1/2 Fat