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To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Substitute 1 cup mashed cooked fresh pumpkin for the canned pumpkin. Prepare crust and batter as directed, mixing 3 Tbsp. flour with the cream cheese, sugar and SPLENDA® Granulated, and adding 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream to cream cheese mixture with the pumpkin, spice and vanilla. Bake as directed.
Good news! Not only does this great-tasting cheesecake provide an excellent source of vitamin A from the pumpkin, but it's also rich in calcium from the fat free cream cheese. And as a bonus, you can feel good knowing it can fit into a healthful eating plan.
* 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.
This recipe was AWEsome! So very good. We used an egg substitute for the eggs and all splenda. Will definitely be making again.
This is delish If you are a pumpkin lover or not so much. My husband does not like pumpkin pie but liked this.
I prefer this one at Kraft.com over BH&G Nov. issue because of the lower sugar content & lower cooking temperature. Thanks Kraft!