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:12/25/2006

My whole family loves this recipe. They always ask for this recipe. YES, it IS very easy to make!!!!

a cook

posted:12/23/2006

I make this all the time. Its very easy to make, but looks and tastes like a gourmet dessert.

Dakota166

posted:12/21/2006

This is a great recipe. I make it often. It's easy and everyone loves it. This is a request for several birthdays instead of cake!! I would recommend this to everyone.

a cook

posted:11/17/2006

I did not try to make this recipe yet, but a co-worker did and it was delicious. I would definitely consider making this dessert for my next family gathering. =)

a cook

posted:10/16/2006

I tried this recipe for the first time and 40 minutes is not near long enough to bake it. I baked it for 50 and the center was still liquid. I would reccomend at least 1 hour and 15 minutes.

tricky0ff

posted:7/25/2006

I love baking with fresh pumpkin but I never really cared for pumpkin pie so I tried this recipe and now I make it every Thanksgiving. It's a new family tradition!

a cook

posted:3/21/2006

This recipe was very easy to make and was delicious when made with fresh or canned pumpkin. I made it for Thanksgiving and it was a big hit.

strawberrymari

posted:1/17/2006

very creamy and delicious.

dimndsangl

posted:12/24/2005

Every Thanksgiving and Christmas I make this for our family get together. I have actually been told I can't come unless I have this cheesecake with me!!! It has become a yearly tradition. Everyone loves it!! Thanks!!

a cook

posted:11/29/2005

I made this as an alternative to pumpkin pie, which my husband does not like, but which everyone else feels is a necessary part of our "traditional" Thanksgiving dinner. It was a hit with both the pumpkin pie lovers and my husband, a delectable combination! It was also simple to prepare, which is a definite plus for the cook!!