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Tuesday, November 20, 2012

Pumpkin Cheesecake

This recipe makes two pumpkin cheesecakes.
2  Graham Cracker Pie Crusts
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 15oz can of pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

HEAT oven to 325°F.
BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended.  Stir pumpkin and spices into batter.
SPOON the pumpkin batter into crust   
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

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