Layer Layered Pumpkin Cheesecake

2 (8-oz.) pkgs. fat-free cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs OR 4 egg whites
½ cup canned pumpkin
½ tsp. cinnamon
Dash each ground cloves and nutmeg
1/3 cup graham cracker crumbs

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 a 9" pie plate with non-stick cooking spray; sprinkle bottom with graham cracker crumbs.

Pour remaining plain batter into crust.  Top with pumpkin batter.  Bake at 325°F for 35 to 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight. 

Note: Can also be made in a 9"x9" baking pan.  Reduce baking time to 25 minutes.

Yield: 8 servings.

PER SERVING:     
CALORIES: 150     
FAT: 2.5g            SATURATED FAT: 1g
SODIUM: 361mg
CARBOHYDRATE: 21g    
CHOLESTEROL: 55mg   
PROTEIN: 10g
FIBER: 1g

WeightWatchers Points:  3

Diabetic Exchange: 1 very lean meat, 1 1/2 carbohydrate, 1/2 fat

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