Fluffy Pumpkin Cheesecake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup canned pumpkin*
• 1/2 cup sugar
• 1/2 tsp. pumpkin pie spice*
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)

1. Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer on high speed until smooth.
2. Gently stir in whipped topping.
3. Spoon into crust.
4. Refrigerate 3 hours or until set.
5. Garnish with additional whipped topping, sliced kiwi and curled orange peel.
6. Sprinkle with ground cinnamon, if desired.
7. Store leftover cheesecake in refrigerator.

philadelphia cream cheese, pumpkin, sugar, pumpkin pie spice, honey

Taken from www.kraftrecipes.com/recipes/-8477.aspx (may not work)