Pumpkin Cheesecake Pie Wednesday, October 2, 2013

Ingredients

2 8 oz pkgs cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 9 inch deep dish pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
½ tsp ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions

Preheat oven to 325 deg. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Serve with whipped topping.

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