Philadelphia Pumpkin Cheesecake

By Addie

After a jolly time at the dinner table with your family, this PHILADELPHIA 3-Step Pumpkin Cheesecake would be a great way to end the evening. It’s got all the taste of classic cheesecake with an autumn inspired pumpkin twist!

Ingredients

• 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 ground cloves
• Dash ground nutmeg
• 2 eggs
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping
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Preparation

Step 1

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 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.

Cheesecake Bars:
Omit pie crust and whipped topping. Line 8- or 9-inch square baking pan with foil. Mix 1-½ cups HONEY MAID Graham Crumbs and ¼ cup (½ stick) melted butter or margarine; press onto bottom of prepared pan. Prepare batter as directed; pour over crust. Bake and refrigerate as directed. Cut into 16 bars. Store leftover bars in refrigerator. Makes 16 servings, 1 bar each.

Variations
Prepare batter as directed, using one of the following flavor options:

Pumpkin Chocolate Chip Cheesecake: Stir ½ cup miniature semi-sweet chocolate chips into batter. Pour into crust; sprinkle with additional ¼ cup miniature chocolate chips. Bake as directed. Refrigerate and top with whipped topping as directed.

Pumpkin Praline Pecan Cheesecake: Substitute firmly packed brown sugar for the granulated sugar. Pour batter into crust; sprinkle with 1 cup chopped pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with whipped topping as directed