Spiced Pumpkin Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter
• 1-1/2 qt. graham cracker crumbs
• 1 cup sugar
• 1-3/4 cups butter, melted
• 5-1/3 cups canned pumpkin
• 8 each egg yolks
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1 tsp. salt

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 11 oz.
3. crumb mixture to each pan.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool.
6. Combine remaining ingredients in large bowl.
7. Add cheesecake batter; mix well.
8. Pour evenly over crusts.
9. Place in water bath, using separate water-filled pan for each cheesecake.
10. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
11. Bake 1 hour 50 min.
12. to 2 hours or until centers are almost set; cool completely.
13. Refrigerate several hours or overnight.

batter, graham cracker crumbs, sugar, butter, pumpkin, egg yolks, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, salt

Taken from www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-128390.aspx (may not work)