PHILADELPHIA 3-Step Pumpkin Cheesecake (source)
- 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 (This is for topping when serving. We ended up using the Reddi-wip that my mom bought for the other pies)
- 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 (or Reddi-wip) just before serving. Store leftovers in refrigerator.
By the time everyone left on Thanksgiving, the cheesecake was almost gone - and this was AFTER people took some slices home. Anthony even high-fived me about the desserts I made.
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