Labor Day marks the official start of… wait for it… pumpkin spice season!

While Crosley, our favorite red crocodile from the Night Buddies series, loves pineapple cheesecake, he does enjoy some seasonal variations. Here, with some help from Kraft foods, is a quick and easy recipe for pumpkin cheesecake that the family can make and scarf down together.


Three Step Pumpkin Cheesecake


  • packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 cup canned pumpkin
  • 1/2 tsp. vanilla
  • 1/2 tsp. ground cinnamon
  • dash ground cloves
  • dash ground nutmeg
  • 2 eggs
  • 1 ready-to-use graham cracker crumb crust (6 oz.)
  • 1 cup thawed COOL WHIP Whipped Topping


  • Heat oven to 350°F
  • Beat cream cheese, sugar, pumpkin, vanilla, and spices in a large bowl with a mixer until blended. Add eggs; beat just until blended.
  • Pour into crust.
  • Bake for 40 min. or until the center is almost set. Cool.
  • Refrigerate for 3 hours.
  • Top with COOL WHIP just before serving.