Double-Layer Pumpkin Cheesecake

• 2 tubs (8 oz. each) PHILADELPHIA Fat Free Cream Cheese
• 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 COOL WHIP Sugar Free Whipped Topping

1. Heat oven to 325F.
2. Beat cream cheese spread, sugar and vanilla with mixer until blended.
3. Beat in eggs, 1 at a time, just until blended.
4. Remove 1 cup batter; place in medium bowl.
5. Stir in pumpkin and spices.
6. Sprinkle graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray.
7. Top with layers of plain, then pumpkin batters.
8. Bake 40 min.
9. or until center is almost set.
10. Cool completely.
11. Refrigerate 3 hours.
12. Serve topped with COOL WHIP.

tubs, sugar, vanilla, eggs, pumpkin, ground cinnamon, ground nutmeg, graham cracker crumbs, sugar

Taken from www.kraftrecipes.com/recipes/double-layer-pumpkin-cheesecake-90830.aspx (may not work)