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PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake

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video by: kraft
Why have a plain old pumpkin pie when you could make this simple three-step pumpkin cheesecake pie?
10 min
3 hr 50 min
8 servings
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What You Need

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
tsp.  vanilla
cup  canned pumpkin
tsp.  ground cinnamon
 Dash of ground cloves
 Dash of ground nutmeg
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

HEAT oven to 325°F. Beat cream cheese, sugar and vanilla with mixer until well 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.

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 pan with foil, with ends of foil extending over sides of pan. Mix 1 cup graham cracker crumbs and 1/4 cup melted butter; 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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