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Pumpkin Cheesecake 2

16 ounces of  cream cheese, softened
1/2 cup of  sugar
1/2 teaspoon of vanilla
2 eggs
1/2 cup of canned pumpkin
1/2 teaspoon of ground cinnamon
Dash ground cloves
Dash nutmeg
1 ready-to-use graham cracker crumb crust

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350ºF.  for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

 

 

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