Creamy Pumpkin Pie

• 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
• 1/2 cup granulated sugar
• 1 cup light sour cream, divided
• 1/2 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice
• 1/2 tsp. vanilla
• 2 eggs
• 1 ready-to-use graham cracker crumb crust (9 inch)
• 1 Tbsp. brown sugar

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

cream cheese, granulated sugar, light sour cream, pumpkin, pumpkin pie spice, vanilla, eggs, ready, brown sugar

Taken from www.kraftrecipes.com/recipes/creamy-pumpkin-pie-180788.aspx (may not work)