Pumpkin Layer Cheesecake

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2pkg. (8oz. each)PHILADELPHIA Cream Cheese, softened
1/2cup sugar
1/2tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash each ground cloves and nutmeg
1 ready-to-use graham cracker crust(6oz. or 9inch)
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MIX cream cheese, sugar and vanilla with eletric 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 350*F for 35 to 40 minutes or until center is
almost set. Cool. Refigerate 3 hours or overnight.
Makes 8 servings.

<pumpkin>


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