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  • PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake

PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake

No referer *
Prep Time
10
min.
Total Time
4
hr.
50
min.
Servings

8 servings

Why have a plain old pumpkin pie when you could make this simple three-step pumpkin cheesecake pie?

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
  • Pour remaining plain batter into crust; top with pumpkin batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Storing Cream Cheese Desserts

Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.

PHILADELPHIA 3-STEP Double-Layer Pumpkin Cheesecake Bars

Omit graham cracker crumb crust. Line 8-inch square pan with foil, with ends of foil extending over sides. Melt 1/4 cup butter; mix with 1 cup graham cracker crumbs. Press onto bottom of prepared pan. Prepare batters, then layer over crust as directed. Bake, cool and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into bars.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 370
Total fat 26g
Saturated fat 15g
Cholesterol 120mg
Sodium 320mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 20g
Protein 6g
% Daily Value
Vitamin A 60 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake is rated 4.666666666666667 out of 5 by 6.
  • 2016-07-29T09:18CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_6
  • loc_en_US, sid_52660, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from LOVE, love, LOVE this recipe! 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 better with a homemade graham cracker crust!
Date published: 2016-07-21
Rated 5 out of 5 by from All my family and friends LOVE this recipe. All my family and friends LOVE this recipe. I make it so often I know it by heart. Makes a creamy delicious cheesecake. For an even better flavor use homemade pumkin puree instead of canned.
Date published: 1970-12-08
Rated 5 out of 5 by from this recipe is so easy, I made it while very sick with an at home IV type thing in my arm (goes to... this recipe is so easy, I made it while very sick with an at home IV type thing in my arm (goes to your heart). That is literally how simplified this recipe is
Date published: 2015-01-14
Rated 5 out of 5 by from I made this last year for the holidays. I made this last year for the holidays. My family could not get enough. They are all looking forward to having more pumpkin cheesecake this year.
Date published: 2013-11-25
Rated 5 out of 5 by from OMG! OMG! delicious! It works great also with a home made pie crust. I made it, and My family asked me to make another one. First one gone very fast!
Date published: 2013-11-04
Rated 3 out of 5 by from This was good but it only makes a rather small pie. This was good but it only makes a rather small pie. I will make again and either use a smaller crust or double the recipe.
Date published: 2011-11-23
  • 2016-07-29T09:18CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_6
  • loc_en_US, sid_52660, PRD, sort_relevancy
  • clientName_khcrm

K:2024 v0:52660

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