Philadelphia Spiced Pumpkin Cheesecake Recipes

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PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE



Philadelphia 3-Step Pumpkin Cheesecake image

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

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

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

PHILLY PUMPKIN SWIRL CHEESECAKE



Philly Pumpkin Swirl Cheesecake image

This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.

Provided by katflu57

Categories     Cheesecake

Time 5h20m

Yield 16 serving(s)

Number Of Ingredients 10

25 nabisco ginger snaps, crushed (1 1/2 cups)
1/2 cup finely chopped Planters pecans
1/4 cup butter, melted
32 ounces Philadelphia Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • PREHEAT oven to 325°F.
  • Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  • BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
  • Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
  • BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

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