Pumpkin cheesecake pie

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 1 pinch Nutmeg, ground
  • 1/2 cup Topping, frozen whipped
  • 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Bread & Baked Goods

  • 1 (9-inch prepared pie crust, prepared

• Dairy

  • 2 (8 ounce packages Cream cheese

Found on justapinch.com

Description

Ingredients

• 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

• 1Preheat oven to 325 degrees F (165 degrees C). 2In 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. 3Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 4Bake 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.