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Categories:Viewed: 64 - Published at: 9 years ago
Ingredients
- 1-1/4 cups Honey Maid Graham Crumbs
- 1/3 cup butter, melted
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/2 cup thawed Cool Whip Whipped Topping
Method
- Preheat oven to 350F.
- Mix crumbs and butter.
- Press firmly onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add eggs, pumpkin and spices; mix just until blended.
- Pour into crust.
- Bake 40 min.
- or until centre is almost set.
- Cool.
- Refrigerate 3 hours or overnight.
- Cut into 8 slices.
- Top each slice with 1 Tbsp.
- of the whipped topping just before serving.
- Store leftover cheesecake in refrigerator.
