Philadelphia 3-Step Pumpkin Cheesecake

• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1 dash ground cloves
• 1 dash ground nutmeg
• 2 eggs
• 1 graham cracker pie crust
• 1 cup whipped topping, thawed

1. Preheat over to 350 degrees.
2. Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.
3. Add eggs; beat just until blended.
4. Pour into crust.
5. Bake 40 minutes or until center is almost set.
6. Cool and refrigerate 3 hours or overnight.
7. Top with whipped topping just before serving. Store leftovers in refrigerator.

cream cheese, pumpkin, sugar, vanilla, ground cinnamon, ground cloves, ground nutmeg, eggs, graham cracker pie crust, whipped topping

Taken from www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 (may not work)