Double Layer Pumpkin Cheesecake

INGREDIENTS 2 (8 ounce) packages low fat/fat free cream cheese, softened 1/2 cup splenda 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust * (See note) 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1/2 cup lite frozen whipped topping, thawed DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, splenda and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving. * Note for a healthier option, omit the graham cracker crust and make as a crustless cheesecake in a 9 inch spring form pan, or spread coarsly chopped pecans or nut of choice on the bottom of the pan as a substitute for the crust.

Uhh I could just kiss you! That sounds sooooo yummaaaa! Jeani

My husband might be get jealous... uhh either that or "watch" hahah JK

Darlene, How did you know that I had been craving cheesecake???? And pumkin too???? I am going to go to the store on the way home from work and make this tonight! I think I'll try it with nuts instead of crust. That sounds so yummy. Thanks so much for posting this. I still love to bake and do it as often as possible. I just don't consume three quarters of the entire cake/pie/batch of cookies anymore ! Happy Friday! - Stephanie

Let me know how it goes! If you like stronger flavors, add a little more of the spice to the pumpkin part... it's not very strong...

This does sound really good, although I am afraid to make it because I'm scared I will end up eating the entire thing, even if it is over a course of a few days and not in one sitting! lol I haven't had any cakes,pies, cookies since surgery and I'm afraid once I try something like this I won't be able to stop and I will crave this kind of stuff. Has that happened with any of you or have any of you been afraid to eat stuff like this? I do have another question though....Does it come out better with the fat free cream cheese, or doesn't it really matter? Joanne

OH this sounds so good!!!! I'll have to make it for Thanksgiving...to bad I still can't do dairy products, maybe one bite will stay down.