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Philadelphia 3 Step Double Layer Pumpkin Cheesecake


16 ounces philadelphia cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 ready-to-use graham cracker crumb crust, 6 ounces or 9 inches

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices.

Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and gumdrop cut-outs.

Makes 8 servings.

NOTE:
Make gumdrop cutouts for a colorful garnish on this luscious cheesecake. To do so, roll out a large gumdrop on a sugared surface. Then, cut out fancy shapes using small cookie cutters.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.