Pumpkin Cheesecake Pie

Not Just a Mom DIY

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup 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.
5. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Stacie says: The picture shows a prepared crust, not the graham cracker crust called for in the recipe. I'm sure that a prepared crust would work just fine. But I don't have any information on how long you would bake the crust prior to adding the filling and baking the entire pie.