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PHILADELPHIA 3-STEP Pumpkin Cheesecake

PHILADELPHIA 3-STEP Pumpkin Cheesecake recipe
photo by:kraft
Mix, pour, bake—that's all you have to do for this tasty-as-ever pumpkin cheesecake. It's not pie, but it's easy as pie!
10 min
4 hr 50 min
8 servings
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What You Need

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

Make It

HEAT oven to 350°F.

BEAT cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this creamy cheesecake on a special occasion.
Cheesecake Bars
Omit pie crust and COOL WHIP. Line 8- or 9-inch square pan with foil. Mix 1-1/2 cups graham cracker crumbs and 1/4 cup melted butter or margarine; press onto bottom of prepared pan. Prepare batter as directed; pour over crust. Bake and refrigerate as directed. Cut into 16 bars. Makes 16 servings.
Prepare batter as directed, using one of the following flavor options: Pumpkin-Chocolate Chip Cheesecake: Stir 1/2 cup miniature semi-sweet chocolate chips into batter. Pour into crust; sprinkle with additional 1/4 cup miniature chocolate chips. Bake as directed. Refrigerate and top with COOL WHIP as directed. Pumpkin-Praline Cheesecake: Substitute packed brown sugar for the granulated sugar. Pour batter into crust; sprinkle with 1 cup chopped PLANTERS Pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with COOL WHIP as directed.
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