Combine two favourite fall flavours - pumpkin and chocolate - to make this easy 2-brick PHILLY cheesecake.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups graham crumbs
1/2 cup butter, melted
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 tsp. each ground cinnamon, ground ginger, ground nutmeg
1/2 tsp. ground allspice
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 oz. Baker's Semi-Sweet Chocolate
2 oz. Baker's White Chocolate
3 Tbsp. half-and-half
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How do I make it ?
Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until light and fluffy. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 23 to 25 min. or until centre is set; cool completely.
Microwave chocolates and half-and-half in microwaveable bowl on MEDIUM 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until completely melted. Spread over cheesecake.
Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting into squares.
Kraft Kitchen Tips!
Prepare using gingersnap cookie crumbs.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 8 g
Cholesterol 50 mg
Sodium 180 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 15 g
Protein 3 g
24 servings, 1 square (59 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.