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PHILADELPHIA(R) 3-STEP(R) Double Layer Pumpkin Cheesecake
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1 dash ground cloves
- 1 dash ground nutmeg
- 1 (6 ounce) HONEY MAID Honey Graham Pie Crust
Nutrition Info
Per Serving
- Calories: 373 kcal
- Carbohydrates: 29 g
- Dietary Fiber: 0 g
- Fat: 26 g
- Protein: 6 g
- Sugars: 24 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
- Pour remaining plain batter into crust. Top with pumpkin batter.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Yield: 8 servings
3. Still Hungry?
Notes:
Size It Up
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
PHILADELPHIA(r) 3-STEP(r)Double Layer Pumpkin Cheesecake Bars
Line 8-inch square baking pan with foil, with ends of foil extending beyond sides of pan to form handles. Mix 1 cup HONEY MAID Graham Cracker Crumbs and 1/4 cup melted butter or margarine; press firmly onto bottom of prepared pan. Prepare batters and layer over crust as directed. Bake, cool and refrigerate as directed. Remove cheesecake from pan, using foil handles. Cut cheesecake into 16 bars. Makes 8 servings, 2 bars each.
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