PHILADELPHIA 3-STEP Pumpkin Cheesecake

PHILADELPHIA 3-STEP Pumpkin Cheesecake

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.

8

servings

10 MINS

PREP

4 HRS 50 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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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

  • ground cloves

  • ground nutmeg

  • 2 eggs

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

  • 1 cup thawed COOL WHIP Whipped Topping

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
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.
VIEW HOT 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 PLANTERS Pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with COOL WHIP as directed.

Directions

  1. Heat oven to 350°F.
  2. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
  3. Pour into crust.
  4. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
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