PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake recipe

photo by:kraft

LOVE, love, LOVE this recipe! This is our new Thanksgiving dessert...skip the pumpkin and pecan pies in favor of the Pumpkin cheesecake! Super easy to make and even bette...read more

posted by

ShannonL211

on 11/21/2012

time

prep:

10 min

total:

3 hr 50 min

servings

total:

8 servings

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What You Need

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

1/2

cup sugar

1/2

tsp. vanilla

eggs

1/2

cup canned pumpkin

1/2

tsp. ground cinnamon

Dash of ground cloves

Dash of ground nutmeg

HONEY MAID Graham Pie Crust (6 oz.)

Make It

PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. (NOTE: Nutrition information does not include garnish.)

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake Bars

Line 8-inch square baking pan with foil, with ends of foil extending beyond sides of pan to form handles. Mix 1 cup HONEY MAID Graham Cracker Crumbs and 1/4 cup melted butter or margarine; press firmly onto bottom of prepared pan. Prepare batters and layer over crust as directed. Bake, cool and refrigerate as directed. Remove cheesecake from pan, using foil handles. Cut cheesecake into 16 bars. Makes 8 servings, 2 bars each.

Storing Cream Cheese Desserts

Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.

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a cook

posted:11/25/2009

Make this recipe every year. It is the best. Everyone in the family requests this.

monica3182

posted:11/25/2009

The first time I made this was in 1991 for Thanksgiving. It's been a tradition every since and I've yet to find anyone who doesn't like it. People who say they don't like pumpkin pie especially love this one.

cujoswoman

posted:11/25/2009

I made this for a party with our friends & took it to work the next day. The entire pie was gone before close of business day! This was such a wonderful recipe. I turned my friends who hate pumpkin into loving this cheesecake! It was perfect. I will be making this again this evening for my family for Thanksgiving tomorrow! :)

Melisa1168

posted:11/25/2009

LOVE LOVE LOVE, THIS RECIPE!!!! It's easy, festive and is always GONE after dinner! My daughter made it two Thanksgivings ago, and it's been on our Turkey Day Table ever since!

a cook

posted:11/22/2009

This recipe is simple and delicious. I recommend to everyone. It has become a holiday staple. Even my husband, who hates cheesecake, loves this.

meowcats3

posted:11/15/2009

To me, the less pumpkin flavor and thought hmmm...BUT for my bf, he liked it cuz he isn't a real big fan of Pumpkin pie, and so was his entire family. Bf asked me to make this for this years' thanksgiving, so i guess i will ;-)

lyshababe

posted:9/19/2009

For something so easy to make this cheesecake was soo good! One of my favorites now! I made it with Krafts recipe for a homemade graham cracker pie crust and added a heaping 1/2 cup of pumpkin. Next time I am going to try it with 1/3 less fat cream cheese.

LindaPost01

posted:1/21/2009

Tried this recipe as it looked fairly easy to make and not loaded with calories....as many folks, trying to cut back. My husband and guests absolutely loved it. Tasted wonderful and not too heavy. Will definetly fix it again!

MrsMatthies

posted:12/4/2008

I've made this twice since Thanksgiving. It was the first dessert gone on Thanksgiving day! Fabulous taste!

pairagrinlynne

posted:12/2/2008

I have made this recipe for the last 3 years ever since I tried it the first time. It is so easy and so yummy. Everyone who has eaten it says it is the best pumpkin cheesecake they've ever had. Plus, I make fresh cinnamon whipped cream for the topping. MMMmmm.