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PHILADELPHIA® 3-STEP® Pumpkin Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 3 hr 50 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 2 pkg. (8 oz each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • Dash ground cloves
  • Dash ground nutmeg
  • 2 eggs
  • 1 HONEY MAID Graham Pie Crust
make it
MIX cream cheese, pumpkin, sugar, vanilla and spices with electric mixer on medium speed until well blended. Add eggs; mix until blended.

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and chocolate-dipped PLANTERS Pecan Halves.
Notes
Average Rating  (2)
Rated  by a cook on 11/29/2008 SOOOO easy and so good! I made it with 1/2 c. of Splenda instead of sugar, and it was wonderful! I plan to make it again without the crust, as we are doing the low-carb thing, and have confidence it will still be superb!
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