- 24 oz. cream cheese, softened
- 1 7 1/2-oz. jar Marshmallow Fluff
- 4 eggs
- 1 15- to 16-oz. can pumpkin puree
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/2 tsp. grated nutmeg
- 1/4 tsp. ground cloves
- 1/8 tsp. salt
- 1 unbaked Graham Cracker Crust or 1 9-oz. ready-to-use crust
Heat oven to 350F. In large bowl with mixer at medium speed, beat cream cheese and Fluff until smooth. Add remaining ingredients and mix just until blended. Pour into crust and bake 45 minutes to 1 hour or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving. Makes 12 to 14 servings.