- 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 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.
Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings