Pumpkin Layer Cheesecake

2 pkg (8 oz. each) Philadelphia Cream cheese, softened
1/2 c sugar
1/2 tsp vanilla
2 eggs
1/2 c canned pumpkin
1/2 tsp ground cinnamon
dash each ground cloves and nutmeg
1 ready-to-use graham cracker crust (9")
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir pumpkin and spices into 1 cup of the batter, pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350º F for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Makes 8 servings.

Source: Kraft Kitchens

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