Philadelphia 3-Step Double Layer Pumpkin Cheesecake

By cecelia26_

Ingredients

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• Dash of ground cloves
• Dash of ground nutmeg
• 1 HONEY MAID Graham Pie Crust (6 oz.)

Details

Servings 8
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 325°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.



Kraft Kitchens Tips

PHILADELPHIA® 3-STEP® 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.

Storing Cream Cheese Desserts
Desserts containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days.