12 oz. pkg. cream cheese
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
4 eggs
1 (16 oz.) can Libby's solid pack pumpkin
1 2/3 c. half and half
3/4 tsp. vanilla

Prepare cheesecake crust of your choice, such as graham cracker, and press into the bottom of a 9 inch springform pan. In large mixing bowl, beat softened cream cheese until fluffy. Combine sugar and spices and beat into cream cheese. Add eggs, one at a time, beating well after each addition. Beat in cream, vanilla and pumpkin. Pour into crust and bake one hour and 15 minutes at 375 degrees or until firm in the center. Cool on rack then chill. Run a spatula around edge of cake to loosen, then remove sides of pan. Garnish with whipped cream if desired.