1. See how it’s done! Top with COOL WHIP just before serving. each) PHILADELPHIA Cream Cheese, softened. Watch the video, then get the recipe for PHILADELPHIA Pumpkin Swirl Cheesecake. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. https://www.yummly.com/.../baked-cheesecake-with-philadelphia-cream-cheese Bake 1 hour 20 min. PHILADELPHIA Spiced Pumpkin Cheesecake. This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving. Preheat oven to 350 degrees F (175 degrees C). Spoon into the graham cracker crust and smooth the top evenly. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and … Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Line 8- or 9-inch square pan with foil. Prep. Add eggs one at a time, mixing on low speed after each additional just until blended. The pumpkin cheesecake filling is thick and creamy and easy to put together. Cool. Bake 40 min. https://www.tasteofhome.com/recipes/pumpkin-cream-cheese-bars In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Add eggs; beat just until blended. Pat dough into the … Refrigerate 4 hours. —Kathy Kuehn, Piedmont, South Carolina Pumpkin Spice Cheesecake My improved dessert combines two things I love: pumpkin and cheesecake. I whip up some lightly sweetened cream… or until center is almost set. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. It starts with your usual suspects – cream cheese, sugar, a little flour and some sour cream. This site requires JavaScript. PREHEAT oven to 325°F. Impress your guests with this amazing marbled pumpkin cheesecake. Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. sugar, vanilla, Planters Pecans, pumpkin, pumpkin pie spice, Philadelphia Cream Cheese and 3 more Pumpkin Cheesecake Squares Betty Crocker quick cooking oats, vanilla, ground ginger, cream cheese, ground cinnamon and 9 more Serve immediately… https://www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 Refrigerate 3 hours. Ingredients. For the Pumpkin Cheesecake: In a large bowl using a handheld mixer, beat the cream cheese, brown sugar, granulated sugar and cornstarch on medium speed until creamy, about 1-2 … Do not over-mix the cheesecake batter; Bake cheesecake … 3 Beat cream cheese, 1 cup sugar and vanilla with Mixer until blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-pie Omit pie crust and COOL WHIP. This pumpkin swirl cheesecake features a delicious pumpkin spice swirl, ... Make sure you’re using blocks of cream cheese, not cream cheese spread. In a large bowl, combine the cheesecake filling, pumpkin puree, and pumpkin pie spice. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Mix 1-1/2 cups graham cracker crumbs and 1/4 cup melted butter or margarine; press onto bottom of prepared pan. Add pumpkin, spice and vanilla; mix well. Food Network Magazine's Almost-Famous Pumpkin Cheesecake — This indulgent restaurant remake uses pure pumpkin and velvety cream cheese to achieve that coveted creamy filling. or until center is almost set. Mix well until there are no longer any white streaks. Cut into 16 bars. Loosen cake from rim of pan; cool before removing rim. PHILADELPHIA No-Bake Pumpkin Cheesecake - My Food and Family 15 m; Ready In. The pumpkin bars are soft like cake, dense like a blondie, and flavored like Fall. Press into the bottom, and about 1 inch up the sides of a 9 … Stir vanilla into remaining plain batter. Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Add to that the pumpkin puree, spices and eggs and you’re filling is ready to go. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. ", ALL RIGHTS RESERVED © 2020 Allrecipes.com, 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened. to 1 hour 30 min. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. "The flavors of autumn are used to create this perfect cheesecake for a cozy day. BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Enjoy a serving of this creamy cheesecake on a special occasion. sugar and butter; press onto bottom of 9-inch springform pan. Prepare batter as directed, using one of the following flavor options: * Percent Daily Values are based on a 2,000 calorie diet. Mix, pour, bake—that's all you have to do for this 3-STEP Pumpkin Cheesecake! Prepare batter as directed; pour over crust. All of the cheesecake batter ingredients must be at room temperature so the batter remains smooth and combines quickly, so as to not over-beat the eggs. They’re like a pumpkin cupcake with cream cheese frosting and a cheesecake-filled pumpkin … Pour into crust. Beat cream cheese and sugar in large bowl with mixer until well blended. … You can microwave your cream cheese for 30 second increments to soften it quickly. Remove 1 cup plain batter; place in small bowl. You can serve your pumpkin cheesecake as-is, or add some freshly whipped cream and sprinkles for decoration. I can’t stop flipping out over these! Fresh pumpkin can be substituted to bring out the freshest of flavors. Bake and refrigerate as directed. In this video, you’ll see how to make a simple pumpkin-swirl cheesecake on a crushed gingersnap and pecan crust. The prep takes just 20 minutes. 2 BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until … Beat philadelphia cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. (8 oz. 7 h 15 m; Recipe By: PHILADELPHIA Cream Cheese "The flavors of autumn are used to create this perfect cheesecake for a cozy day. https://www.yummly.com/recipes/philadelphia-cream-cheese-cheesecake Please enable JavaScript in the browser settings and try again. Combine graham crumbs, 3 Tbsp. Fresh pumpkin can be substituted to bring out the freshest of flavors." Makes 16 servings. MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Your cream cheese should be very soft to keep your batter from getting lumpy. Well until there are no longer any white streaks https: //www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 PHILADELPHIA 3-STEP pumpkin Cheesecake the vanilla electric. Eggs, 1 at a time, mixing on low speed after each just until.. Spice and vanilla with mixer until well blended a time, mixing on low speed after addition. 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