Pumpkin Cheesecake

Ingredients:

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

• 1/2 cup sugar

• 1/2 cup canned pumpkin

• 1/2 tsp. vanilla

• 1/2 tsp. ground cinnamon

• dash ground cloves

• dash ground nutmeg

• 2 eggs

• 1 ready-to-use graham cracker crumb crust (6 oz.)

• 1 cup thawed COOL WHIP Whipped Topping

Directions:

• Heat oven to 350°F.
• Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.