2 8 oz. cream cheese, softened
1/2 C sugar
1/2 tsp vanilla extract
1 9 inch graham cracker crust (or regular pie crust)
1/2 C pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
Preheat oven to 325 F degrees.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth.
Blend in eggs one at a time. Remove 1 C 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 for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.
Top with whipped cream or your favorite toppings, if desired.