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Pumpkin Cheesecake

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
CRUST:
1/3 cup butter
1/3 cup sugar
1 egg
1-1/4 cups all-purpose flour
PIE:
2 pkg (8 oz. each) Philadelphia Cream Cheese
3/4 cup sugar
16 oz pumpkin
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
Dash salt
2 eggs
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Let's Make It
1
CRUST:
2
Preheat oven to 400 degrees F. Cream butter and sugar until light and fluffy. Blend in 1 egg. Add flour; mix well. Press dough on bottom and 2" high around sides of 9" spring-form pan. Bake for 5 minutes.
3
PIE:
4
Reduce oven temperature to 350 degrees F. Combine softened Philadelphia Cream Cheese and sugar. Mix at MEDIUM speed of electric mixer until well blended. Blend in pumpkin, spices and salt; mix well. Add 2 eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined spring-form pan; smooth surface to edge of crust.
5
BAKE at 350 degrees F for 50 minutes. Chill.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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