Pumpkin Cheesecake Pie

By mamacook1

Ingredients

• Crust:
• 1 c chocolate graham cracker crumbs
• 2 tbs butter, melted
• Cheesecake filling:
• 8 oz cream cheese, softened
• 1/2 c sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• Pumpkin filling:
• 3/4 c sugar
• 1/2 tsp salt
• 1 tsp ground ginger1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 (15oz) can pure pumpkin(not pie filling)
• 3 large eggs, lightly beaten
• Cool Whip or whip cream for garnish

Details

Servings 10

Preparation

Step 1

Preheat oven to 325*
Use 9 inch springform pan, ungreased.
Combine graham cracker crumbs and butter.
Press into the bottom of pan. Bake 10 minutes.
Raise oven temperature to 425*
Beat all ingredients in the cream cheese layer and pour over crust.
Whisk all ingredients of pumpkin filling together. Do not over beat. Adds air into the mixture. Just be sure it is well combined.
Spoon gently over cheesecake layer.
Place pie in oven. Bake 15 minutes. Turn oven down to 350* and bake 30-40 minutes. The pie is done when it looks set but still wobbles in the center when you jiggle it. Remove pie from oven and let it cool at room temperature. Then refrigerate for at least 3 hours. Remove sides from springform pan. Serve with whio cream