Cheesecake (Pumpkin)

By á-1230

Ingredients

• What You Need
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 tsp. pumpkin pie spice (1tsp. cinnamon, 1/2 tsp salt, 1/2 tsp ginger, 1/4 tsp nutmeg)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided or 2-1/2 cups fresh whipped cream
• 1-1/2 cups digestive biscuits, crushed
• 1/4 cup butter, melted
• 3/4 cup chopped pecans
• 3/4 cups of maple syrup
• 1 cup whipping cream

Preparation

Step 1

Crust: Heat oven to 350 degrees.
Melt butter and mix in with crushed digestive cookies.
Press on the bottom of a 9 inch round spring-form pan.
Bake for 10 minutes. Let cool.

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping.
SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

TOPPING: In saucepan, combine the maple syrup, and whipping cream and bring to a boil.
Boil rapidly for about 15-20 minutes or until thickens, stir occasionally.
Stir in the pecans.
Pour over cheesecake and refrigerate.

Kraft Kitchens TipsSize WiseEnjoy a serving of this rich and indulgent cheesecake on special occasions.How To Soften Cream CheesePlace completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.