PUMPKIN CHEESECAKE PIE

INGREDIENTS:


2 pkg. (8 oz. each) cream cheese, softened

1/2 cup white sugar

1/2 tsp. vanilla extract

2 eggs

1 (9") prepared graham cracker crust

1/2 cup pumpkin

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 cup frozen whipped topping, thawed


DIRECTIONS:


Heat oven to 325ºF (165ºC).

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.

Add pumpkin, cinnamon, cloves and nutmeg to remaining batter, stir gently until well blended.

Carefully spread over batter in crust.

Bake 35 - 40 minutes, until center is almost set.

Allow to cool, refrigerate 3 hours or overnight.

Cover with whipped topping before serving.


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