Fluffy Pumpkin Cheesecake Pie

• 2 (8 ounce) packages cream cheese, softened*
• 2/3 cup sugar
• 2 teaspoons pumpkin pie, spice**
• 2 eggs
• 1 (15 ounce) can pumpkin
• 9 ounces graham cracker crust

1. In large mixing bowl beat cream cheese on medium speed until fluffy.
2. Add sugar & spice - beat until combined.
3. Add eggs, one @ a time, mixing until just combined after each addition.
4. Stir in pumpkin.
5. Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
6. Cool for 1 hour on wire rack.
7. Refrigerate at least 3 hours before serving.
8. * Soften cream cheese in microwave @ high for 15 to 20 seconds.
9. ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

cream cheese, sugar, pumpkin pie, eggs, pumpkin, graham cracker crust

Taken from www.food.com/recipe/fluffy-pumpkin-cheesecake-pie-407742 (may not work)