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.
Crust:
2 c. graham crackers, finely crushed
1 T. sugar
3 T. butter, melted
Filling:
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!
