Diabetic 2-Layer Pumpkin Cheesecake

INGREDIENTS:

11 8-ounce package cream cheese
1 8-ounce package fat-free cream cheese
1/2 cup Splenda sweetener
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/4 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon nutmeg
1/3 cup graham cracker crumbs
1/2 cup sugar-free whipped topping, thawed.



INSTRUCTIONS:

1. Preheat oven to 325.

2. Beat cream cheeses, sweetener and vanilla in large bowl until well blended. 

3. Add eggs one at a time, beating on low speed after each, just until blended.

4. Remove 1 cup of cream cheese filling, place in a medium bowl and add pumpkin and all spices.

5. Coat a 9-inch pie pan with non-stick spray.  Sprinkle graham cracker crumbs in bottom of pan. Pour the plain filling into the pan, then top with the pumpkin/spice filling.

6. Bake 40 minutes, or until the center is almost set.  Cool completely.  Refrigerate at least 3 hours, overnight is better. Garnish each serving with 1 tablespoon of whipped topping.