Cream Cheese Pumpkin Pie With Pecan Crust

• 8 oz. cream cheese, softened
• 6 Tbsp. sour cream
• 1/2 c. sugar
• 2 large eggs
• 1 c. canned solid pack pumpkin
• 3/4 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• purchased pecan crust

1. Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended; add eggs, one at a time, beating just to blend after each addition.
2. Transfer 1/3 cup cheese mixture to small bowl; set aside.
3. Add pumpkin and spices to remaining cheese mixture and beat until blended.
4. Spread in crust.
5. Drop reserved 1/3 cup cheese mixture by teaspoon over filling.
6. With tip of sharp knife gently swirl in decorative pattern.
7. Bake about 30 minutes at 375u0b0 or until filling is firm. Cool on rack; cover and chill.

cream cheese, sour cream, sugar, eggs, pumpkin, cinnamon, ground ginger, ground cloves, pecan crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449360 (may not work)