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:12/4/2003

I made this recipe for Thanksgiving and it was eaten by everyone including the kids (and talk about EASY). Everyone really liked it. If you add cool whip it kind of takes away from the pumpkin taste, otherwise it was delicious! I will definately make it again.

a cook

posted:11/1/2003

This was so easy! It was a hit for halloween. I melted some Kraft Caramels with a little cream and topped mine with warm caramel and cool whip! It tasted better than the one that Olive Garden has out for the Holidays. YUM!

stephcrawford

posted:9/30/2003

I don't really like cheesecake but this recipe was a surprise! I had a friend that doesn't like pumpkin pie taste it and he wanted more!

a cook

posted:9/5/2003

This recipe was very easy to understand it was a great addition at our last thanksgiving instead of having just plain pumpkin pie like we usually would have.

a cook

posted:5/23/2003

I made this and took it to work for a potluck. People who didn't like cheesecake, loved it. People who didn't like pumpkin loved it. Great compromise!!!

scootercat

posted:1/9/2003

I made this on several occasions and everyone raves about it! Excellent!!!

a cook

posted:1/2/2003

Haven't found anyone who doesn't love this cheesecake!

a cook

posted:12/24/2002

Easy and delicious!! What more can I say?

togagirl2000

posted:12/6/2002

DELICIOUS. I'll make this again and not just for the holidays.

a cook

posted:12/1/2002

This was the first time I ever made a cheesecake, and my family was very nervous about tasting it. But, the recipe was a success and I didn't have any left for my self. This was the best Thanksgiving I ever had!