Cheesecake, pie and pumpkin—three of our favorite things—come together in this fluffy, creamy dessert. All we can say is yum!
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
1/2 cup canned pumpkin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 Tbsp. butter
1/4 cup packed brown sugar
3/4 cup pecan halves
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Let's Make It
Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add pumpkin; mix on low speed just until blended. Stir in 2 cups COOL WHIP. Spoon into crust.
Refrigerate 3 hours or until set.
Meanwhile, microwave butter, brown sugar and 1/2 cup COOL WHIP in small microwaveable bowl on HIGH 1 min.; stir. Microwave 1 more min., stirring every 30 seconds. (Mixture will be very hot.) Stir in nuts. Cool to room temperature. Spread praline topping over cheesecake just before serving; top with remaining COOL WHIP.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
Prepare using PLANTERS Walnut Halves.
Calories From Fat
% Daily Value*
Total Fat 39g
Saturated Fat 21g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.