| Recipe: |
2 (8 oz) packages cream cheese, softened
1/2 c white sugar
1/2 t vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 c pumpkin puree
1/2 t ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 c frozen whipped topping, thawed
Preheat oven to 325.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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