Sure, there's pumpkin in these cheesecake squares. But we bumped up the effect with food coloring and Halloween sprinkles for a truly pumpkin-y look!
What You Need
Original recipe yields 6 servings
12 OREO Cookies, crushed (about 1 cup)
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup canned pumpkin
1/4 tsp. ground cinnamon
8 drops yellow food coloring
4 drops red food coloring
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup Halloween sprinkles
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Let's Make It
Heat oven to 325ºF.
Line 8-inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
Beat cream cheese, sugar, pumpkin, cinnamon and food colorings with mixer until blended. Add egg; mix just until blended. Pour over crust.
Bake 18 to 20 min. or until center is almost set; cool completely. Refrigerate 2 hours. Use foil handles to lift cheesecake from pan. Spread cheesecake with COOL WHIP; top with sprinkles.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* 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.