Pumpkin Cheesecake Pie

[S_Wirth]

Pumpkin Cheesecake Pie

1 9" graham cracker crust

2 8oz. pkgs. cream cheese at room temp.
1/2 cup granulated sugar
2 eggs
1 cup canned pumpkin pie filling
1/2 tsp. cinnamon
1/4 tsp.nutmeg
1 tsp vanilla

Preheat oven to 350 degrees. Place rack in center position.

Place cream cheese and sugar in a mixing bowl or the working bowl of a food processor fitted w/the metal blade. Process or use a hand-held mixer to blend the two ingredients until they are smooth.

Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla.

Mix or process until smooth.

If you are using a mixer, take care not to beat too much air into the batter, because air will cause it to rise during baking and then fall and crack when it cools.

Pour the mixture into the crust and bake the pie for 30 min. or until the top looks dry, with only a small damp spot remaining in the center.

Cool completely before serving, refrigerating or freezing.

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