Quick and Easy Pumpkin Cheese Cake

• 2-8oz pkgs of cream cheese, low fat or fat free may be used
• 1/2 cup of sugar
• 1/2 teaspoon of vanilla extract
• 2 eggs
• 1/2 cup of canned pumpkin
• 1/2 teaspoons of ground cinnamon
• dash of each: nutmeg and ground cloves
• 1 graham cracker crust

Instructions:
In a bowl, mix: cream cheese, sugar and vanilla until smooth. Add eggs and mix well. In a separate bowl mix pumpkin and dry spices. Dip approximately 1 cup of the cream cheese mixture out of the first bowl and add it to the pumpkin, mix well. Pour the rest of the cream cheese mixture into the graham cracker crust, then spoon the pumpkin batter over the top. Bake at 350 degrees for 40. Remove and allow to cool then to chill for at least 3 hours before serving. The pumpkin will remain on the top, creating a darker layer above the cheese cake.

Submitted by David, in Texas