Pumpkin Pie Cheesecake
16 oz. (2 pkg) Cream Cheese, softened
1/2 - 3/4 Cup Pumpkin Puree
1/2 Cup Sugar
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cloves
2 Large Eggs, room temp
Directions:
1. Mix the cream cheese, and sugar until smooth, about 2 to 3 minutes. Add vanilla and 1 egg at a time, and mix to combine. Scrape sides down, and mix a bit more.
2. Pour half the mix in your pie crust.
3. Add pumpkin puree, and spices to the other half of the mixture, and mix to combine; do not over mix. Spread over the plain cheesecake, and slowly spread out to cover the plain cream cheese.
4. Bake 35 to 45 minutes or until the center is almost completely set. Turn the oven off and all the cheesecake to cool in the oven, door closed, 1 hour. Then open and cool another hour. Refrigerate for 3 hours, or overnight
**Serve with homemade whipped cream on top and a bit of cinnamon sprinkled on top**
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