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Fluffy 2-Step Pumpkin Cheesecake
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Fluffy 2-Step Pumpkin Cheesecake

3 Hr(s) 5 Min(s)
5 Min(s) Prep
3 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)
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Let's Make It
1
Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Gently stir in whipped topping. Spoon into crust.
2
Refrigerate 3 hours or until set. Store leftover cheesecake in refrigerator.
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
8
* 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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