Pumpkin Layer Cheesecake - Kim Spera Bamburak

Pumpkin Layer Cheesecake

Prep:10 minutes. Bake 40 minutes

• 2 pkg. (8oz. 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 EACH gound cloves and nutmeg
• 1 ready-to-use graham cracker crust (6 oz. or 9 inch)

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.

BAKE at 350 degrees for 35 to 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Pumpkin Dip - Kim Spera Bamburak

Pumpkin Dip

• 2 cups confectionery sugar 
• 1 can (15 or 16 oz) pumpkin
• 1 pkg (8 oz.) cream cheese, softened 
• 1 tsp cinnamon
• 1/2 tsp ground ginger or pumpkin pie spice

Mix ingredients together till smooth. Use one small pumpkin, cut off the top and clean out.

Use markers to decorate pumpkin. Pour dip into pumpkin and serve with ginger snap cookies