Tue Sep 18, 2007 11:46 pm
#7973
This is my all-time favorite recipe for Pumpkin Cheesecake. It's easy and tastes really good. I'm required (by the family) to make this every year for Thanksgiving but I plan on making one for Halloween too this year.
PHILADELPHIA® 3-STEP® Pumpkin Cheesecake
Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
PHILADELPHIA® 3-STEP® Pumpkin Cheesecake
Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
POUR into crust.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.