Comida Kraft
Recipe Box

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

Tap or click steps to mark as complete

  • 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 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 WONDERFUL! WONDERFUL!!Everyone loved it including my picky husband. However I took the suggestion from antoher user and added the 1/4 pumpkin. It seemed to be too much like pumpkin pie to me, but the texture was perfect and it was super easy. Going to make it now with out the 1/4 added pumpkin to see how it comes out. I'm going to try a sugar free crustless version too with splenda.... This is a must try! Mine did crack but thats ok, it wouldnt of been done if i didnt cook it for a bit longer 48min.
Date published: 2008-11-16
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 am going to the store yet again to get the ingredients to bake this cheesecake for the guys while... I am going to the store yet again to get the ingredients to bake this cheesecake for the guys while they are watching the game, GO RAVENS! My family loves this recipe, and so do I. It is simple to make and tastes better than any restaurant, guaranteed! I made this and a plain cheesecake for a party at Christmas time and this was the first to go. Now I need to make 2 of these and 1 plain. Enjoy!
Date published: 2009-01-18
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 4 out of 5 by from Im going to make this recipe again for thanksgiving this year, just wondering can I use pumpkin pie... Im going to make this recipe again for thanksgiving this year, just wondering can I use pumpkin pie spice in place of the nutmeg cinnamon and all spice ??? any feed back would be great thanks.. <<< From Mary, Kraft Kitchens Expert ~ 1/2 tsp. pumpkin spice can be substituted for the dried spices; flavor will be slightly different. >>>
Date published: 2005-11-17
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 doubled the recipe and made two cheesecakes with the pre-made 9" graham cracker crusts for... I doubled the recipe and made two cheesecakes with the pre-made 9" graham cracker crusts for Thanksgiving. They turned out amazing. Everyone loved them. I omitted the ground cloves because I could not find them, but the cheesecake still had a fantastic taste and texture. I will definitely be making this again.
Date published: 2009-11-28
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