Thursday, October 19, 2017

My Recipe Box - Pumpkin Cheesecake

Pumpkin Cheesecake

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.) GLUTEN FREE

1 cup thawed COOL WHIP Whipped Topping  FRESH CREAM

Heat oven to 350°F.
Prepare the crust.
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  fresh cream just before serving.


  1. I've had it before- I imagine the recipe is similar. It is delicious.

  2. This cheesecake was absolutely delicious, so I had Jackie bake another one when my daughter arrived on Sunday for dinner


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