Double Layer Pumpkin Chocolate Cheesecake

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Beat cream cheese, sugar substitute and vanilla in large bowl with electric mixer until well incorporated.

3. 3

   Add eggs, mixing on low speed after each addition just until well-blended.

4. 4

   Remove 1 cup of the batter and place in bowl.

5. 5

   Carefully stir in pumpkin and spices.

6. 6

   Spray a 9-inch pie plate with cooking spray and sprinkle the bottom with the graham cracker crumbs.

7. 7

   Add the cocoa powder to the plain batter.

8. 8

   Pour the chocolate batter into crust and then top with pumpkin batter.

9. 9

   Bake for 40 minute or until center is almost set.

10. 10

    Cool completely and refrigerate at least 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.