Pumpkin Cheesecake

2 (8oz) packages 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 graham cracker pie crust (6oz) (or I made my own with butter, graham crackers, and some sugar)

Preheat oven to 325 degrees. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter, stir in pumpkin and spices.

Pour remaining plain batter into crust. Top with pumpkin batter.

Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Recipe by Evelyn Weed