1 pkg. PHILADELPHIA Cream Cheese (8 oz.)
softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub COOL WHIP Whipped Topping (8 oz.) thawed
1 ready-to-use graham cracker crumb crust
(6 oz. or 9 inch)
Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping.
SPOON into crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.