Posted by Karen on October 28, 2001 at 18:57:30:
In Reply to: kraft philadelphia cream cheese, pumpkin (layer) cheesecake posted by Tim on October 28, 2001 at 18:25:22:
PHILADELPHIA 3-STEP Pumpkin Layer Cheesecake
2 pkg. PHILADELPHIA Cream Cheese (8 oz. each), softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1 Dash ground cloves and nutmeg
1 9 inch ready-to-use graham cracker crumb crust
MIX cream cheese, sugar and vanilla with electric mixer on medium speed
until well blended. Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain
batter into crust. Top with pumpkin batter.
BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 8 servings.
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Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Makes 8 servings.