Pumpkin Cheesecake

• 1 8oz Cream Cheese - softened
• 1/4 cup sugar
• 1/4+ cup canned pumpkin
• 1/2 tsp vanilla
• 1/2 tsp ground cinnamon
• dash of ground cloves
• dash of ground nutmeg
• 1 egg
• 6 small graham cracker crusts
• Cool Whip toppig when serving

preheat and then bake at 350*F. Beat all - EXCEPT EGG - ingregediants in food processor. Add egg and hand blend into batter. Pour into crust. Bake 30min (until almost set). Cool 2hr in frig. Serve with Cool Whip.