PHILADELPHIA 3-STEP Double Layer Pumpkin Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• dash of ground cloves
• dash of ground nutmeg
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Heat oven to 325F.
2. Beat cream cheese, sugar and vanilla with mixer until blended.
3. Add eggs; mix just until blended.
4. Remove 1 cup batter; stir in pumpkin and spices.
5. Pour remaining plain batter into crust; top with pumpkin batter.
6. Bake 40 min.
7. or until center is almost set.
8. Cool.
9. Refrigerate 3 hours or until firm.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-double-layer-pumpkin-cheesecake-52660.aspx (may not work)