Layered Pumpkin Cheese Cake Pie

I would recommened to purchase the extra 2-serving size graham cracker crust for this or this may be made in a 9-inch square baking pan lined with a graham cracker crust on the bottom

Servings 8

Ingredients:

1 prepared (9-inch) graham cracker crust

2 (8-ounce) packages cream cheese, softened

1/2-3/4 cup sugar

1 teaspoon vanilla

2 large eggs

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

sweetened whipped cream (can use Cool Whip frozen topping, thawed)

Instructions:————————————

Preheat oven to 325 degrees F.

In a large bowl beat the cream cheese with sugar and vanilla (start with 1/2 cup sugar and adding in more to taste if desired) beat until very smooth .

Add in eggs and beat until blended.

Remove 1 cup of the batter then spread on the graham cracker crust’ set aside.

To the remainder of the batter add in the pumpin pure with with all spices; beat on low speed until blended.

Gently spread over the batter in the crust.

Bake in a preheat oven for 35-40 minutes or until the center is almost set.

Allow to cool to room temperature then refrigerate for at least 4 hours or even better overnight.

Cover with sweetened whipped cream or Cool Whip topping before serving.

You will also find this recipe on Recipezazz.com

Related posts:

Caramel Pecan Pumpkin Pie

Layered Pumpkin Cream Cheese Bread

Pumpkin Cake Roll With Fluffy Cream Cheese Filling

Thanksgiving Pumpkin Crunch Cake

Fat-Free Pumpkin Custard Dessert

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