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PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake recipe
photo 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

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 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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