NoJoMo -20 – Pumpkin Pie Cheesecake

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened (room temp)
• 1/2  cup white sugar  + 2 tbs
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon (still use)
• 1 pinch ground cloves
• 1 pinch ground nutmeg

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 1/2 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. (can use ¾ cup of pie filling mix instead) Carefully spread over the batter in the crust.
4. Bake 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.

 
"Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched). " (<– added by the reviewer)