November 6, 2010

Pumpkin Cheesecake

Prep: 10 mins Total: 3 hr 50 mins

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety, divided
1/2 cup canned pumpkin
1/2 cup granulated sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
1 pkg. (6 oz. or 9-in.) HONEY MAID Honey Graham Pie Crust
1 Tbsp. brown sugar

Preheat oven to 350°F.

Mix cream cheese, 3/4 cup of the sour cream, pumpkin, granulated
sugar, vanilla and spices with electric mixer on medium speed
until well blended. Add eggs; mix until blended.

Pour into crust.

Bake for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.

Mix remaining 1/4 cup sour cream and brown sugar; spoon over
chilled cheesecake. Garnish with cinnamon, nutmeg or cloves,
if desired.

Makes 8 servings

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