Philadelphia 3 Step Pumpkin Cheesecake Recipes

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PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Mix, pour, bake-that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving.

Provided by My Food and Family

Categories     Dairy

Time 4h50m

Yield 8 servings

Number Of Ingredients 10



PHILADELPHIA 3-STEP Pumpkin Cheesecake image

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8818 g, Sugar 0 g, Protein 6 g

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
dash ground cloves
dash ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE

Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the flavor of pumpkin and spices. This 3-STEP double layer pumpkin cheesecake takes 10 minutes of prep.

Provided by My Food and Family

Categories     Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 9



PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake image

Steps:

  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
  • Pour remaining plain batter into crust; top with pumpkin batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 6 g

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!

Provided by Maggie

Categories     Cheesecake

Time 4h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10



Philadelphia 3-Step Pumpkin Cheesecake image

Steps:

  • Preheat over to 350 degrees.
  • Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
  • Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 minutes or until center is almost set.
  • Cool and refrigerate 3 hours or overnight.
  • Top with whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 420.1, Fat 29.3, SaturatedFat 15.3, Cholesterol 121, Sodium 382, Carbohydrate 33.6, Fiber 0.9, Sugar 23.9, Protein 7.4

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash ground nutmeg
2 eggs
1 graham cracker pie crust
1 cup whipped topping, thawed

PHILADELPHIA® 3-STEP® PUMPKIN CHEESECAKE

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Number Of Ingredients 9



PHILADELPHIA® 3-STEP® Pumpkin Cheesecake image

Steps:

  • MIX cream cheese, pumpkin, sugar, vanilla and spices with electric mixer on medium speed until well blended. Add eggs; mix until blended.
  • POUR into crust.
  • BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and chocolate-dipped PLANTERS Pecan Halves.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE

Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake-that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 10



PHILADELPHIA 3-STEP Pumpkin Cheesecake image

Steps:

  • Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup sugar
cup canned pumpkin
tsp. vanilla
tsp. ground cinnamon
ground cloves
ground nutmeg
eggs
ready-to-use graham cracker crumb crust (6 oz.)
cup thawed COOL WHIP Whipped Topping

PHILADELPHIA 3-STEP DOUBLE LAYER PUMPKIN CHEESECAKE

Try our PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake this Thanksgiving. In one layer, you get the fabulous classic flavor of cheesecake, and in the other, you get the sweet flavor of pumpkin and spices. This 3-step double layer pumpkin cheesecake takes 10 minutes of prep.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 9



PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake image

Steps:

  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
  • Pour remaining plain batter into crust; top with pumpkin batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup sugar
tsp. vanilla
eggs
cup canned pumpkin
tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
ready-to-use graham cracker crumb crust (6 oz.)

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Top Asked Questions

What's in a Philadelphia Pumpkin cheesecake?
This PHILADELPHIA 3-STEP Pumpkin Cheesecake recipe contains philadelphia cream cheese, honey maid graham pie crust, sugar, cool whip whipped topping, eggs and more. Nutritional facts are per serving and accuracy is not certain. Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
What is the best way to make a pumpkin cheesecake?
Heat oven to 325°F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.
How to make cheesecake with cream cheese?
Heat oven to 350°F. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving. Enjoy a serving of this creamy cheesecake on a special occasion.
How do you make the perfect pumpkin pie crust?
Preheat over to 350 degrees. Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended. Pour into crust. Bake 40 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight. Top with whipped topping just before serving.

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