The Best Layered Pumpkin Cheesecake Pie Yet !

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) deep dish pie shells (Marie Callendars is always a good crust)
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

1. Preheat oven to 325u0b0F (165u0b0C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

cream cheese, white sugar, vanilla extract, eggs, dish pie shells, pumpkin puree, ground cinnamon, ground cloves, ground nutmeg, frozen whipped topping

Taken from www.food.com/recipe/the-best-layered-pumpkin-cheesecake-pie-yet-273285 (may not work)