Saturday, November 20, 2010

Pumpkin Cheesecake Pie

Mmmm....pumpkin and cheesecake, a perfect combination in my world.  This time of year, I really can't get enough of it and am always trying to find new ways to have it.  These muffins were a huge hit as was this pie, so go ahead and make it, you won't regret it!  This would also be a great edition to your Thanksgiving menu.  

2 c. graham crackers, finely crushed
1 T. sugar
3 T. butter, melted
11 oz. cream cheese, softened
1 c. sugar
15 oz. solid-pack pumpkin
3 T. flour
1 T. milk
1 t. cinnamon
1/4 t. ground ginger
1/4 t. nutmeg
1/4 t. cloves
3 eggs, lightly beaten
Whip cream, for garnish

1.  Preheat oven to 350 degrees.  In a small bowl combine graham crackers, 1 T. sugar and butter; press into an un-greased 9-inch deep dish pie plate.  Bake for 9-11 minutes or until lightly browned.  Cool completely on a wire rack.

2.  To make the filling: In a large bowl, beat cream cheese and sugar until smooth.  Beat in pumpkin, flour, milk, and spices.  Add eggs; beat on low speed just until combined.  Pour into crust.  Bake 40-50 minutes or until middle is almost set.  Cool on wire rack for 1 hour.  Refrigerate 4 hours before serving.  Garnish with whip cream and serve!

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