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 Amy Bishop says you can’t beat her Double Layer Pumpkin Cheesecake for comfort.
In fact, Bishop has won Nubella’s Comfort Food recipe contest, and her prize—a Sunbeam programmable breadmaker—is on its way to her house in Southington, Connecticut.
“I like this dessertor my comfort food because it is wickedly healthy, but so, so indulgent,” Bishop says. “You feel like your really have a naughty treat, but in reality, it is oh, so good for you too.” See if you can beat the blues or waylay stress with this creation: Double Layer Pumpkin Cheesecake 2 pkg. (8 oz. each) 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 graham cracker crumbs
1/2 cup thawed fat-free whipped topping Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with 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.
Nubella News, a division of Marketing Technology Solutions, Inc., offers content intended for informational purposes only. It is not a substitute for medical advice, diagnosis, or treatment. We encourage our readers to seek prompt medical care for health issues and consult their physicians before starting a new diet, fitness regimen, or medical treatment. |
