Philadelphia 3-Step Pumpkin Cheesecake

By CarolV

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

Details

Servings 8
Preparation time 10mins
Cooking time 13mins
Adapted from kraftrecipes.com

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 1-1/2 cups HONEY MAID Graham Crumbs and 1/4 cup (1/2 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 1/2 cup miniature semi-sweet chocolate chips into batter. Pour into crust; sprinkle with additional 1/4 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 PLANTERS Pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with whipped topping as directed