Pumpkin Cheescake


2(8ounce) packages cream cheese, softened ½cup white sugar ½teaspoon vanilla extract 2eggs 1(9inch) prepared graham cracker crust ½cup pumpkin puree ½teaspoon ground cinnamon 1pinch ground cloves 1pinch ground nutmeg ½cup frozen whipped topping, thawed


Preheat oven to 325 degrees F(165 degrees C). In alarge bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at atime. Remove 1cup 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 3hours or overnight. Cover with whipped topping before serving.