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    Click here for a "text only" printer friendly version.
    Pumpkin Cheesecake 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

    This recipe created by Kraft Foods.

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