I have been busy in the kitchen preparing the pre-Thanksgiving food. And, during this time, you can always be sure to find this pie in my kitchen. I am not a traditional pumpkin pie lover. I came across this recipe about 13 years ago (wow, has it really been that long?) and after I made it the first time, I knew it was a keeper. Only problem, I threw away the magazine where the recipe was and I could not find another one anywhere. So, after years of trying to come up with it myself, I finally got it. And, it is perfect, if I do say so myself! It has a layer of cheesecake on the bottom with pumpkin cheesecake on top. Just the right amount of pumpkin, just the right amount of cheesecake.
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup pumpkin puree
dash of clove and nutmeg
graham cracker pie crust
Preheat oven to 350.
In a medium bowl, mix cream cheese, sugar and vanilla until smooth and creamy. Add eggs one at a time.
In another bowl, mix pumpkin, cinnamon, clove and nutmeg. Add 1 cup of cream cheese mixture to pumpkin mixture.
Pour cream cheese mixture into the pie crust. Top with pumpkin mixture. Bake for 40 minutes or until set in the middle.
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