Pumpkin Cheese Pie
- 2 8 oz. pkg. cream cheese, softened
- 1 1/2 c. sugar
- 4 large eggs
- 2 tbsp. flour
- 1 16 oz. can pumpkin
- 1 tsp. each of ground cinnamon, vanilla, grated lemon peel, ground ginger, and ground nutmeg
- graham cracker crust to fit 10 inch spring form pan
- 1 1/2 c. sour cream
- 4 tbsp. sugar
- 1 tsp. vanilla or maple flavoring
- Preheat oven to 325 degrees.
- For filling, beat cream cheese, 1 1/2 c. sugar, eggs and flour until very creamy.
- Stir in pumpkin, cinnamon, vanilla, lemon peel, ginger and nutmeg.
- Mix until smooth and pour into well greased crust lined spring form pan.
- Bake for 1 1/2 hours, or until a knife inserted in the center comes out clean. For your cream topping, mix sour cream, 4 tbsp. sugar, and flavoring and pour over cheese pie while pie is still hot.
- Chill for at least four hours before serving.
cream cheese, sugar, eggs, flour, pumpkin, ground cinnamon, graham cracker crust, sour cream, sugar, vanilla
Taken from www.cookbooks.com/Recipe-Details.aspx?id=61244 (may not work)