It's harvest time, and the dessert-makin' is easy! Pretty much anything with the words pumpkin and cheesecake in it will wow the crowd.
What You Need
Original recipe yields 16 servings
18 OREO Cookie s, coarsely broken
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup packed brown sugar
1 can (15 oz.) pumpkin
2 Tbsp. pumpkin pie spice
3 egg s
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. granulated sugar
2 Tbsp. ground cinnamon
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Let's Make It
Heat oven to 350°F.
Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute combined 1 Tbsp. each ground cinnamon and ground nutmeg for the pumpkin pie spice.
How to Bake in a Dark Nonstick Pan
Reduce oven temperature to 325°F if using a dark nonstick springform pan instead of a silver springform pan.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 27g
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.