2 pkg cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1 Graham cracker crust
1/2 cup thawed Cool Whip
Beat cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
Layer plain and pumpkin batters into crust. Bake at 325 for 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with Cool Whip.
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