Pumpkin Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 (6 oz.) ready-to-use graham cracker crumb crust (or make your own)

1. Preheat oven at 325 degrees.
2. Beat cream cheese, pumpkin, sugar, and vanilla together until well-blended.
3. Add two eggs and mix in well.
4. Pour cheesecake mixture onto graham cracker crust, and bake at 325 for 55 minutes (or until the center feels almost set).
5. Take cheesecake out of oven and let cool, then refrigerate for at least four hours before serving.

philadelphia cream cheese, pumpkin puree, brown sugar, vanilla, eggs, graham cracker crumb crust

Taken from www.kraftrecipes.com/recipes/pumpkin-cheesecake-185794.aspx (may not work)