PHILADELPHIA 3-STEP Pumpkin Cheesecake

• 2 pkg. (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

1. Heat oven to 350F.
2. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended.
3. Add eggs; beat just until blended.
4. Pour into crust.
5. Bake 40 min.
6. or until center is almost set.
7. Cool.
8. Refrigerate 3 hours.
9. Top with COOL WHIP just before serving.

philadelphia cream cheese, sugar, pumpkin, vanilla, ground cinnamon, ground cloves, ground nutmeg, eggs, ready

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-pumpkin-cheesecake-51376.aspx (may not work)