Pumpkin Cheesecake

Directions

1. 1
   Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
2. 2
   Gently stir in Cool Whip.
3. 3
   Spoon mixture into crust.
4. 4
   Refrigerate 3 hours or until set.
5. 5
   Garnish with additional Cool Whip, sliced kiwi and orange peel.
6. 6
   Sprinkle with ground cinnamon if desired.
7. 7
   Store leftovers in the refrigerator.