Pumpkin Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened (I use fat free)

1 cup  canned pumpkin

1/2 cup sugar

1/2 tsp.  pumpkin pie spice (mix 1tbsp cinnamon, 1tsp ginger, 1 tsp nutmeg, 1tsp allspice)

1 tub (8 oz.) Whipped Topping (I use fat free)

1 Graham Cracker Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. 
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Taken from the Philadelphia website