PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake Recipe

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake Recipe

  • 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1 dash ground cloves
  • 1 dash ground nutmeg
  • 1 (6 ounce) HONEY MAID Honey Graham Pie Crust
  1. Preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
  2. Pour remaining plain batter into crust. Top with pumpkin batter.
  3. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
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