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

1. Preheat oven to 325 degrees.
2. For filling, beat cream cheese, 1 1/2 c. sugar, eggs and flour until very creamy.
3. Stir in pumpkin, cinnamon, vanilla, lemon peel, ginger and nutmeg.
4. Mix until smooth and pour into well greased crust lined spring form pan.
5. 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.
6. 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)