HELP!! Looking for a Recipe posted

[Hockeymommy]

I posted a pumpkin-cheese cake a while back that used Philadelphia cream cheese. I had also saved on computer (which is now gone) is there anyway someone may haven't it, or retrieve from old files?

Just curious. I can not seem to find the original recipe laying around here.

TIA!! :wub:

[Modemouth]

here is a no bake recipe

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp. pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)


BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

and here is one you bake

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

Dash ground nutmeg

1/3 cup HONEY MAID Graham Cracker Crumbs

1/2 cup thawed COOL WHIP FREE Whipped Topping


Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.



I don't have the original you asked about.

[plath]

Philadelphia® 3-Step® Pumpkin Cheesecake
Makes 8 servings
Ingredients
2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Dash each ground cloves and nutmeg
2 eggs
1 HONEY MAID® Graham Pie Crust (6 ounces)

Prep 10 minutes
Bake 40 minutes

BEAT cream cheese, pumpkin, sugar, vanilla and spices with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition.

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Pumpkin Praline Pecan Cheesecake Substitute 1/2 cup firmly packed brown sugar for granulated sugar. Sprinkle with 1 cup chopped PLANTERS® Pecans before baking. Drizzle chilled baked cheesecake with 2 tablespoons maple-flavored syrup.

[Hockeymommy]

:tyspin: Plath!! I think that was it. :wub:

[katpo]

Holy cow! That sounds GREAT!!!