Recipe: Philadelphia 3-Step Pumpkin Cheesecake or Cheesecake Bars

PHILADELPHIA 3-STEP 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 ground cloves
Dash ground nutmeg
2 eggs
1 Honey Maid Graham Pie Crust (6 oz.)
1 cup thawed Cool Whip Whipped Topping
Make It

Preheat oven to 350 degrees 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 leftovers in refrigerator.

CHEESECAKE BARS:
Omit pie crust and whipped topping. Line 8- or 9-inch square baking pan with foil. Mix 1 1/2 cups Honey Maid Graham Crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press onto bottom of prepared pan. Prepare batter as directed; pour over crust. Bake and refrigerate as directed. Cut into 16 bars. Store leftover bars in refrigerator. Makes 16 servings, 1 bar each.

VARIATIONS:

Prepare batter as directed, using one of the following flavor options:

PUMPKIN CHOCOLATE CHIP CHEESECAKE:
Stir 1/2 cup miniature semi-sweet chocolate chips into batter. Pour into crust; sprinkle with additional 1/4 cup miniature chocolate chips. Bake as directed. Refrigerate and top with whipped topping as directed.

PUMPKIN PRALINE PECAN CHEESECAKE:
Substitute firmly packed brown sugar for the granulated sugar. Pour batter into crust; sprinkle with 1 cup chopped PLANTERS Pecans. Drizzle with 2 Tbsp. maple-flavored or pancake syrup. Bake as directed. Refrigerate and top with whipped topping as directed.

Makes 8 servings
Source: Kraft