bekosh
Lieutenant
- Joined
- Apr 27, 2004
- Messages
- 1,382
One of my favorites for Thanksgiving.
Pumpkin Cheesecake
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 of ground cloves
Dash of ground nutmeg (Add extra for more KICK!)
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
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 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.
Pumpkin Cheesecake
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 of ground cloves
Dash of ground nutmeg (Add extra for more KICK!)
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
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 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftover cheesecake in refrigerator.