PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake
4 Hr(s) 50 Min(s) (incl. refrigerating)
10 Min(s) Prep
4 Hr(s) 40 Min(s) Cook
Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the sweet flavor of pumpkin and spices. This 3-step double layer pumpkin cheesecake takes 10 minutes of prep.
What You Need
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8 servings
Original recipe yields 8 servings
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Heat oven to 325°F.
2
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
3
Pour remaining plain batter into crust; top with pumpkin batter.
4
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.
Kitchen Tips
Tip 1
User Defined
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 13g
65%
Trans Fat 1g
Cholesterol 110mg
37%
Sodium 360mg
16%
Total Carbohydrates 30g
11%
Dietary Fiber less than 1g
3%
Sugars 23g
46%
Protein 6g
12%
Vitamin A
70%
Vitamin C
0%
Calcium
4%
Iron
8%
* 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.
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