Baking Beauty


Baking is many things to me-  it is therapeutic, a science experiment, a feeling of warmth and home.  Every year I make these pumpkin cheesecakes and spread the love throughout family and friends.  Aren't they pretty?


2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 ready-to-use graham cracker crumb crust (6 oz.)


Heat oven to 325°F.

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Remove 1 cup batter; stir in pumpkin and spices.

Pour remaining plain batter into crust; top with pumpkin batter.

Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours or until firm.

Store in the refrigerator to keep it fresh!