Name: PHILADELPHIA 3-STEP Pumpkin Cheesecake
Prep time: 10 min
Cook time: 4 h 40 min
Total time: 4 h 50 min
Yield: 8 servings
Ingredients: 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1/2 cup sugar; 1/2 cup canned pumpkin; 1/2 tsp. vanilla; 1/2 tsp. ground cinnamon; dash ground cloves; dash ground nutmeg; 2 eggs; 1 ready-to-use graham cracker crumb crust (6 oz.); 1 cup thawed COOL WHIP Whipped Topping

158 Review(s)

4 Hr(s) 50 Min(s) (incl. refrigerating)

10 Min(s) Prep

4 Hr(s) 40 Min(s) Cook

Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together.

What You Need

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8 servings

Original recipe yields 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 cup canned pumpkin

1/2 tsp. vanilla

1/2 tsp. ground cinnamon

dash ground cloves

dash ground nutmeg

2 eggs

1 ready-to-use graham cracker crumb crust (6 oz.)

1 cup thawed COOL WHIP Whipped Topping

Let's Make It

Heat oven to 350°F.

Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.

Pour into crust.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Kitchen Tips

Tip 1

Size Wise

Enjoy a serving of this creamy cheesecake on a special occasion.

Tip 2

Cheesecake Bars

Omit pie crust and COOL WHIP. Line 8- or 9-inch square pan with foil. Mix 1-1/2 cups graham cracker crumbs and 1/4 cup melted butter or margarine; press onto bottom of prepared pan. Prepare batter as directed; pour over crust. Bake and refrigerate as directed. Cut into 16 bars. Makes 16 servings.

Tip 3

Variations

Prepare batter as directed, using one of the following flavor options: Pumpkin-Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi-sweet chocolate chips into batter. Pour into crust; sprinkle with additional 1/4 cup miniature chocolate chips. Bake as directed. Refrigerate and top with COOL WHIP as directed. Pumpkin-Praline Cheesecake: Substitute packed brown sugar for the granulated sugar. Pour batter into crust; sprinkle with 1 cup chopped pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with COOL WHIP as directed.

Nutrition

Calories

400

Calories From Fat

% Daily Value*

Total Fat 28g

36%

Saturated Fat 15g

75%

Trans Fat 1g

Cholesterol 110mg

37%

Sodium 360mg

16%

Total Carbohydrates 32g

12%

Dietary Fiber less than 1g

Sugars 24g

48%

Protein 6g

12%

Vitamin A

70%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.