Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

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.