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:11/29/2002

I made this for the first time this Thanksgiving, and it disappeared in 5 minutes flat! Everyone loved it; including myself. It was so easy, and it was so light and creamy. Definitely a keeper.

LHJ

posted:11/27/2002

Robaina

posted:11/23/2002

My family loves this recipe Ive been making it for about 3 years I can't show up to a holiday event without bringing it. Most people in my family do not eat pumpkin pie because its heavy they love this because its lighter and has a creamy texture. I suggest to anyone to make it. I have a tip bake it in a bane marie it helps keep it from cracking.

a cook

posted:11/20/2002

This is delicious! Whether I'm cooking at my house, or we're eating at one of the kids, I always have to make this pumpkin pie alternative.

a cook

posted:10/28/2002

i tried this recipe and it tasted excellent im making it for my restuarant for halloween thanks again

annvall

posted:10/15/2002

seems like it's quick and very easy.

a cook

posted:10/15/2002

This is great cheesecake and a good way to use pumpkin other than ordinary pumpkin pie