PHILADELPHIA 3-STEP Pumpkin Cheesecake - Kraft Recipes Top
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PHILADELPHIA 3-STEP Pumpkin Cheesecake

Prep Time
10
min.
Total Time
4
hr.
50
min.
Servings

8 servings

Mix, pour, bake—that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving.

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What You Need

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Make It

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  • 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.

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.

Variations

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 400
Total fat 27g
Saturated fat 16g
Cholesterol 120mg
Sodium 320mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 22g
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

Rated 5 out of 5 by from Add some flour and sour cream for top-notch texture and taste I have been making this cheesecake for years. I use a 9-ounce crust so increased all ingredients by 50%: 3 pkgs cream cheese, 3/4 c pumpkin, 3/4 c sugar (I use 1/2 c Sugar In The Raw and 1/4 c regular granulated), 3/4 tsp vanilla, 3/4 tsp cinnamon, 1/4 tsp cloves and nutmeg, and 3 eggs. I also add 3 T flour and 1/4 c + 2 T sour cream to give the pie a more cake like texture and add a bit of tang. There will be a little bit of batter left over. Bake for 60-65 mins at 350, then let sit in oven for another 30 mins. Top with real whipped cream of course. This cheesecake rivals anything you can buy from even the best shops.
Date published: 2017-11-23
Rated 4 out of 5 by from I would have given this 5 stars, but I thought the original recipe lacked the pumpkin flavor I... I would have given this 5 stars, but I thought the original recipe lacked the pumpkin flavor I wanted. After I got everything mixed (but before adding the eggs) I tasted it and ended up using a whole can of pumpkin and I also added in another half teaspoon of cinnamon. After these additions I thought it was perfect and then added in the eggs.
Date published: 2016-03-27
Rated 5 out of 5 by from This is such a great recipe! This is such a great recipe! I made 2 of these last Thanksgiving ('06) and got rave reviews from all who ate it. I'm not sure how many more I made AFTER Thanksgiving, but it was quite a few! The only things I did differently were: ***I added 1 cup of pumpkin and 1 tablespoon of pumpkin pie spice instead of individual spices* Very yummy!
Date published: 2007-09-06
Rated 5 out of 5 by from I made this for Thanksgiving this year instead of the normal pumpkin pie and it was great! I made this for Thanksgiving this year instead of the normal pumpkin pie and it was great! I will be making this every year for Thanksgiving from now on. I followed the recipe and it was delicious. Just the right amount of pumpkin. I made some caramel whipped cream and put a thin layer on top then garnished with chocolate shavings. I think that really made this already yummy cheesecake, fantastic!
Date published: 2008-12-01
Rated 5 out of 5 by from I made this for our Thanksgiving potluck at work. I made this for our Thanksgiving potluck at work. Even the picky eaters who didn't like pumpkin pie really liked this cheesecake. I added 1 tablespoon of flour to aid in the texture. Very good, will be making next year too!
Date published: 2006-12-15
Rated 5 out of 5 by from I made this last night with a pumpkin biscotti crust and a pecan praline topping. It was amazing. So so delicious, it was the hit of the evening.
Date published: 2016-11-25
Rated 5 out of 5 by from DELICIOUS! DELICIOUS! Made small changes to make it a little lower calorie such as using 1 Philadelphia 1/3 less fat cream cheese and 1 Neufchâtel cream cheese along with using a 25% less fat crust. Also added just a bit more pumpkin. Will be making another and bringing it to work very soon! It's too good not to share with others!
Date published: 2008-10-07
Rated 5 out of 5 by from I bring this to Thanksgiving dinner every year. I bring this to Thanksgiving dinner every year. Nobody wants plain old pumpkin pie anymore! This is so easy and so good. I cut the fat a bit by using the low fat cream cheese, which everyone appreciates around the holidays. There is absolutely no difference in taste or texture.
Date published: 2006-11-03
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