Pumpkinhead Cheesecake Recipe

[JennLynn]

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA 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 HONEY MAID Graham Cracker Crumbs

1/2 cup thawed COOL WHIP FREE Whipped Topping


Preparation
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.






Storage Know-How: Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.