Pumpkin Cheesecake Pie
2 (8oz.) packages cream cheese, softened
½ cup white sugar
½ tsp. vanilla
1 (9-inch) graham cracker crust
½ cup pumpkin purée
½ tsp. ground cinnamon
A pinch of ground nutmeg
½ cup frozen whipped topping, thawed (optional)
Preheat oven to 325°.
In a large bowl, combine cream cheese, sugar and vanilla; beat until smooth. Blend in eggs; one at a time. Remove 1 cup of batter and smooth into bottom of crust. Set remainder of batter aside.
Add pumpkin and cinnamon to remainder of batter; stir gently until well incorporated.
Carefully spread batter over first layer.
Bake for 35-40 minutes at 325°, or until center is almost set.
Allow to cool and then refrigerate for at least 3 hours or overnight.
Inner Chef Note:
1. To get a “clean” cut; run hot tap water over your knife, pat dry and then cut.
2. If you would like more cheesecake; double the cream cheese, sugar, and egg. Spread 2 cups into pie crust before adding the pumpkin to the remainder. Taste the pumpkin mixture to see if you need to add more pumpkin purée.