Creamy Pumpkin Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1/2 cup canned pumpkin
• 1/2 tsp. vanilla
• 1/2 tsp. pumpkin pie spice
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 Tbsp. brown sugar

1. Preheat oven to 350F.
2. Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended.
3. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended.
4. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
5. Pour into crust.
6. Bake 40 min.
7. or until center is almost set.
8. Cool.
9. Refrigerate several hours or overnight.
10. Mix remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving.
11. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, granulated sugar, s, pumpkin, vanilla, pumpkin pie spice, eggs, ready, brown sugar

Taken from www.kraftrecipes.com/recipes/creamy-pumpkin-pie-52170.aspx (may not work)