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Pumpkin Cheesecake Pie

Prep Time:

10 min

Total Time:

3 hr 50 min

Makes:

What You Need

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

Make It

PREHEAT oven to 350°F. 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.

K:39679v1ec:86455

(20)

Rated

by Elizabeth83 on 10/9/2009
" So very easy to make!! I think it will be a success at Thanksgiving Dinner tomorrow with my Boyfriends Family!! ... I hope its my first one :0)"

See All Ratings and Comments

Serving Size = 1/8 th pie

Nutritional Information

Calories

428

Total fat

31.2 g

Saturated fat

15.8 g

Cholesterol

120 mg

Sodium

473 mg

Carbohydrate

32.7 g

Dietary fibre

1 g

Protein

5.8 g

Vitamin A

51 %DV

Vitamin C

2 %DV

Calcium

16 %DV

Iron

8 %DV