Desserts

PHILADELPHIA 3-STEP Pumpkin Cheesecake

PHILADELPHIA 3-STEP Pumpkin Cheesecake recipe

photo by:kraft

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!

posted by

ballen77

on 3/21/2013

time

prep:

10 min

total:

3 hr 50 min

servings

total:

8 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup canned pumpkin

1/2

cup sugar

1/2

tsp. vanilla

1/2

tsp. ground cinnamon

Dash ground cloves

Dash ground nutmeg

eggs

HONEY MAID Graham Pie Crust (6 oz.)

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Cheesecake Bars

Omit pie crust and whipped topping. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups HONEY MAID Graham Crumbs and 1/4 cup (1/2 stick) 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. Store leftover bars in refrigerator. Makes 16 servings, 1 bar each.

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 whipped topping as directed. Pumpkin Praline Pecan Cheesecake: Substitute firmly 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 whipped topping as directed.

Rate recipes, or edit your previous ratings and more. Sign In

ballen77

posted:3/21/2013

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!

screek0514

posted:10/29/2012

SO very easy, and both sides of my family LOVE it!!!

kristynbutt

posted:12/2/2011

Super easy to make. Came out great. Only thing I was bummed about was that it snt as firm as a normal cheesecake. I would definitely make again though.

ileimohala

posted:11/23/2011

I make this recipe every Thanksgiving & every time that my nephew comes home from college. He LOVES it & always requests it!!

a cook

posted:10/17/2011

Easy to make and very tasty results, for sure a keeper. Made only the pie filling as I am not a “crust” person. Thank you for posting it

G-selle05

posted:10/13/2011

The flavors were amazing! Not too sweet just perfect.

tesslynnn01

posted:11/29/2010

This was the best and very easy to make. I would definately make it again very soon.

a cook

posted:5/23/2010

This recipe was terrible. It was like biting into a brick of cream cheese. Way too much cream cheese, not nearly enough pumpkin.

lisa.fedele

posted:4/4/2010

The picture does not look appitizing. I ate pumpkin cheesecake at a wedding and it looked so much more scrumpcious.

kmburke12

posted:2/19/2010

This is a great recipe I think to make any time of year it is delicious. I really like and enjoy the kraft kitchens tips, I always try what they suggest.