Fluffly Pumpkin Cheesecake

10 Servings

16 oz cream cheese, softened
2/3 cup sugar
2 teaspoons pumpkin pie spice
	1 teaspoon ground cinnamon
	1/2 teaspoon ground ginger
	1/4 teaspoon ground cloves
2 eggs
15 oz pumpkin
1 Keebler Ready crust extra serving size pie crust

1. In large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy.  Add sugar and spice.  Beat until combined

2. Add eggs, one at a time, mixing until just combined after each addition.  Stir in pumpkin.

3. Pour into crust.  Bake at 350ºF for 35 to 40 minutes or until center is almost set.  Cool for 1 hour on wire rack.  Refrigerate at least 3 hours.

4. Garnish as desired.  Store in refrigerator.

From: Keebler Ready Crust pie crust insert