What You Need
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
1 HONEY MAID Graham Pie Crust (6 oz.)
PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
~Recipe from Kraft.com