Pumpkin Cheesecake

2 (8 oz.) packages cream cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
Dash ground cloves
Dash nutmeg
2 eggs
1 graham cracker pie crust (6 oz. or 9 inch)

Mix cream cheese, pumpkin, sugar, vanilla and spices at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust.

Bake at 350 degrees, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Recipe from Kraft Foods.
Servings: 8

Notes: Cheesecake is one of my ultimate favorite desserts, so what better way to celebrate Thanksgiving than with a pumpkin cheesecake. This recipe is so easy, I'm almost ashamed to post it. And I cheated by using 1/2 canned pumpkin pie filling instead of plain old pumpkin. If you do that, just cut out the cinnamon, cloves and nutmeg. This cheesecake has a very subtle pumpkin flavor, so if you're looking for an intense flavor, this recipe isn't for you. I thought it was perfect.