Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Cuisine: American
Ingredients: 2 packages (8 ounce) Packages Cream Cheese, softened; 1/2 cup White Sugar; 1/2 tsp Vanilla Extract; 2 Eggs; 1 (9 inch) prepared pie crust (or Graham Cracker crust); 1/2 cup Pumpkin Purée; 1/2 tsp Ground Cinnamon; 1 pinch Ground Cloves; 1 pinch Ground Nutmeg; 1/2 cup Frozen Whipped Topping, thawed

Adrian Anderson @cook_3031183

Provo, Utah

Pumpkin Cheesecake Pie

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Adrian Anderson @cook_3031183

2 packages(8 ounce) Packages Cream Cheese, softened
1/2 cupWhite Sugar
1/2 tspVanilla Extract
2Eggs
1(9 inch) prepared pie crust (or Graham Cracker crust)
1/2 cupPumpkin Purée
1/2 tspGround Cinnamon
1 pinchGround Cloves
1 pinchGround Nutmeg
1/2 cupFrozen Whipped Topping, thawed

Cooking Instructions

1

Preheat Oven to 325°F 5 (165 degree C).
2

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 spread into bottom of crust; set aside.
3

Add Pumpkin, Cinnamon, Cloves, and Nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the battering the crust.
4

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. Cover with Whipped Topping before serving.