Ray's' DOUBLE PUMPKIN PECAN CHEESECAKE

• 1 pillsbury pie crust
• 2 eggs
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• 3 box creamcheese
• 1 tbsp vanilla
• 1 cup pumpkin
• 1/2 cup brown sugar
• 1/2 tsp pumpkin pie seasoning
• 1/3 tsp nutmeg
• 1 tbsp cinnamon
• 1/3 tsp all spice
• 1 cup chopped pecans
• 1/2 cup brown sugar
• 3 tbsp flour
• 1/2 tsp cinnamon
• 1 pinch ginger seasoning
• 1 pinch salt
• 4 tsp room temp butter

1. line bake your pie shell as directed on box but only for 15minutes.Turn heat down to 325F let pie shell cool, will not be cooked through it will finish in oven with fillings.
2. add your 2 room temp cream cheese blocks to a bowl beat on low speed till smooth add sugar and vanilla mix till smooth.Do not over mix.Add 1 egg at a time till combined
3. on the cream cheese your going to only scoop 1 1/2 cups into pie shell Reserve rest for pumpkin mixture.
4. add pumpkin & left over ingredients into reserved cream cheese mixture fold into mixture and pour over into cream cheese filling.
5. bake for 30 minutes.
6. make your strudel while the cheesecake is baking.
7. Mix all strudel items together Will be consistency of wet sand.
8. Pull your pie out at 30minutes and sprinkle the strudel around edges or as desired put back into oven bake another 20 minutes.
9. Total bake time 50 minutes

crust, eggs, white sugar, light brown sugar, creamcheese, vanilla, pumpkin, brown sugar, pumpkin pie seasoning, nutmeg, cinnamon, spice, pecans, brown sugar, flour, cinnamon, ginger seasoning, salt, butter

Taken from cookpad.com/us/recipes/357991-rays-double-pumpkin-pecan-cheesecake (may not work)