PHILADELPHIA 3-STEP Pumpkin Cheesecake

• 2 pkg. (8 oz each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• Dash ground cloves
• Dash nutmeg
• 2 eggs
• 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
• COOL WHIP Whipped Topping

1. Mix cream cheese, pumpkin, sugar, vanilla and spices with electric mixer on medium speed until well blended.
2. Add eggs; mix until blended.
3. Pour into crust.
4. Bake at 350F for 40 minutes or until center is almost set.
5. Cool.
6. Refrigerate 3 hours or overnight.
7. Garnish with whipped topping and chocolate dipped pecans.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-pumpkin-cheesecake-51380.aspx (may not work)