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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garibay01

posted:12/11/2007

I made this for thanksgiving with the expectation that cream cheese makes everything better...well not this. I actually threw away half the pie :( huge disappointment.

a cook

posted:12/8/2007

This is delicious!!!! I love this recipe and I hate pumpkin pie! Very easy to make but it needed an extra 15 minutes to bake. I will defintely be making this one again.

gibson07

posted:12/2/2007

this was a really easy and fun recipe. i changed it up a bit, by using the pumpkin mixin a can that had everything in it. i also put a tad more sugar in it. i took it to work and it was gone in mins. i will make this for any potluck or for the hoildays.

hnebel

posted:11/26/2007

I made two of these for Thanksgiving and got rave reviews! It's super easy to make and doesn't require much time at all. Very creamy and good flavor. When making the first one I found that one cup of batter to add the pumpkin too came a bit short of being able to cover the top so with the second one I probably used close to a cup and a half and it came out perfect. I'll be making this again for sure!

GHStraitiff

posted:11/21/2007

I have had this recipe since I was 12 years old and I still am eating it. I am still crazy about it. Oh mama!

a cook

posted:11/21/2007

verrrrry good

shae324

posted:11/19/2007

The only pumpkin pie I will put in my mouth. But, then again, cheesecake makes everything better, doesn't it??

2SSXSEA

posted:11/17/2007

I make this recipe every year at thanksgiving time for desert for my family and relatives, and it's the first thing everyone wants and asks for and is the first desert gone! Ever since the first year I made it, it never fails that my family and relatives request it all year round.

ChristinaM19

posted:10/20/2007

I love this and so did everyone else, they ask that I make it year round, so very good and quick and easy!!

Amyaloana

posted:1/8/2007

SOOOO GooD! I had people begging me to make it again! I will definetly have to make this a tradition! YummO!