Between the graham cracker crust and the creamy chocolate top, there's a luscious layer of pumpkin cheesecake—making this layer after layer of luscious!
What You Need
Original recipe yields 24 servings
2 cups graham cracker crumbs
1/2 cup butter, melted
2 egg s
1 can (15 oz.) pumpkin
1 cup packed brown sugar
1 tsp. each ground cinnamon, ground ginger, ground nutmeg
1/2 tsp. ground allspice
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 oz. BAKER'S White Chocolate
2 oz. BAKER'S Semi-Sweet Chocolate
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until creamy. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 23 to 25 min. or until center is set; cool completely.
Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until chocolates are completely melted and mixture is well blended. Spread over cheesecake.
Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cheesecake makes enough for 24 servings.
Prepare using gingersnap cookie crumbs.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
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.