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  • PHILADELPHIA® 3-STEP® Pumpkin Cheesecake

PHILADELPHIA® 3-STEP® Pumpkin Cheesecake

 hopkinsna
5
(2) 2 Reviews
Prep Time
0
min.
Total Time
3
hr.
50
min.
Servings

8 servings

What You Need

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Make It

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  • 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

Ratings & Reviews

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  • nheaton |

    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!

  • b32142 |

    This ia a little bit of heaven! It tastes just as delicious with fat-free cream cheese! It's become a favorite at work and at home! Thanks so much for this great recipe.

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