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Enjoy a serving of this creamy cheesecake on a special occasion.
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.
* 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.
Simple and Delicious!
I cannot state how much I love this recipe! I've made it dozens of times now, for myself and for friends. I find that the 9oz crust works better, and I add a bit more vanilla and spices. It's SO GOOD!!!!!
I've been making this every Thanksgiving for the past 3 or 4 years. It is requested by my son every yr. It's super easy and tastes great!! It's a keeper!