Pumpkin Cheesecake Pie

For Christmas this year, I wanted to try something new. My sister had posted on Facebook a recipe that looked similar to this one which I thought looked like a great new idea to try. So, after looking at several different layered pumpkin pies, I settled on Just a Pinch's Pumpkin Cheesecake Pie. While the picture they use (the one I included on this post) is a bit misleading... the layers of the pie don't come out with such high contrast because you mix one cup of the cream cheese filling with the pumpkin layer, so it is a bit more pale than what this picture would lead you to believe... but it is still DELICIOUS!

Just a Pinch's Pumpkin Cheesecake Pie

2

(8 ounce) packages cream cheese, softened

1/2 c

white sugar

1/2 tsp

vanilla extract

2

eggs

1

(9 inch) prepared pie crust (or graham cracker crust, whichever you prefer)

1/2 c

pumpkin puree

1/2 tsp

ground cinnamon

1 pinch

ground cloves

1 pinch

ground nutmeg

1/2 c

frozen whipped topping, thawed

Directions

1

Preheat oven to 325 degrees F (165 degrees 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 batter in 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.