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PHILADELPHIA® 3-STEP® Pumpkin Cheesecake
PHILADELPHIA® 3-STEP® Pumpkin Cheesecake

PHILADELPHIA® 3-STEP® Pumpkin Cheesecake

3 Hr(s) 40 Min(s)
10 Min(s) Prep
3 Hr(s) 30 Min(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
2 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 nutmeg
2 egg s
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
COOL WHIP Whipped Topping
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Let's Make It
1
Mix cream cheese, pumpkin, sugar, vanilla and spices with electric mixer on medium speed until well blended. Add eggs; mix until blended.
2
Pour into crust.
3
Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with whipped topping and chocolate dipped pecans.
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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