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Dessert

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie recipe
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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.

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