PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake Recipe

Name: PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ground cloves; Dash ground nutmeg; 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch); COOL WHIP Whipped Topping, thawed; Assorted candies

Servings: persons

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 ground cloves
Dash ground nutmeg
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
COOL WHIP Whipped Topping, thawed
Assorted candies

1
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
2
Add eggs; mix until blended.
3
Remove 1 cup batter; stir in pumpkin and spices.
4
Pour remaining plain batter into crust.
5
Top with pumpkin batter.
6
Bake at 350F for 40 minutes or until center is almost set.
7
Cool.
8
Refrigerate 3 hours or overnight.
9
Garnish with COOL WHIP Whipped Topping and assorted candies.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1/2 cup sugar, 1/2 tsp. vanilla, 2 eggs, and more.

Yes, PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake

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