Pumpkin Cheesecake

Ingredients

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1/2 tsp. ground cinnamon
• Dash ground cloves
• Dash ground nutmeg
• 2 eggs
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1 cup thawed COOL WHIP Whipped Topping

Instructions

1. PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
2. POUR into crust.
3. BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.