3-step Pumpkin Cheesecake

by Carol Thomas

1 Graham Cracker Crust, prepared
2 packages (8oz each) Philly Cream Cheese, softened
½ cup Granulated Sugar
¼ tsp Vanilla Extract
2 medium Eggs
1 (16oz) can Pumpkin
½ tsp Ground Nutmeg
½ tsp Ground Cloves
½ tsp Ground Cinnamon

Combine cream cheese, sugar and vanilla in a large bowl, and mix well with hand mixer on medium setting. Reduce setting to low and slowly beat eggs into the mixture, one at a time. Pour 1 cup of this batter into a medium size bowl, and stir in pumpkin, cinnamon, cloves and Nutmeg. Pour out the cream cheese batter into the pie crust, and top with the layer pumpkin mixture. Bake in a 350° oven for 35-40 minutes. Chill 3 hours to overnight before slicing or serving.