Desserts

Creamy Pumpkin Pie

photo by:

kraft

This was more a cheesecake than a pumpkin pie. The sour cream topping teased my tongue into having one more rich bite again and again until before I knew it my piece was g...read more

posted by

RATERRY

on 11/23/2007

time

prep:

10 min

total:

3 hr 50 min

servings

total:

8 servings

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What You Need

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

1/2

cup granulated sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/2

cup canned pumpkin

1/2

tsp. vanilla

1/2

tsp. pumpkin pie spice

eggs

HONEY MAID Graham Pie Crust (6 oz.)

Tbsp. brown sugar

Make It

PREHEAT oven to 350°F. Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight.

MIX remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Healthy Living

Trim 50 calories, 7 grams of fat and 4 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. and a ready-to-use reduced-fat graham cracker crumb crust.

Substitute

Substitute 1/2 tsp. ground cinnamon, dash of ground cloves and dash of ground nutmeg for the pumpkin pie spice.