Prep: 10 minutes Bake: 40 minutes
2pkg. (8oz. Each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash each ground cloves and nutmeg
1 ready-to-use graham cracker crust (6 oz. or 9 oz.)
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.
STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
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