Inner Chef

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Pumpkin Cheesecake Pie

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Pumpkin Cheesecake Pie

2 (8oz.) packages cream cheese, softened

½ cup white sugar

½ tsp. vanilla

2 eggs

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.



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