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 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