Pumpkin Pie Cheesecake

Prep Time: 12 Minutes

Cook Time: 53 Minutes

Ready In: 65 Minutes

Servings: 12

Pumpkin cheese cake baked in 2 large store bought graham cracker crust pie shell's (make the crust if you wish, I'm lazy so I buy mine).

Ingredients:

2 large graham cracker pie crusts (9 ounce)

5 (8 ounce) packages cream cheese, at room temperature

1 cup white sugar

1/2 cup light brown sugar

6 large eggs, cracked into a bowl at room temp

6 large egg yolks, cracked into the same bowl at room temp

1 (15 ounce) can pumpkin puree

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Directions:

1. Make sure the bottom of your oven is clean before you start.
2. Preheat your oven to 450°F.
3. Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times.
4. Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs.
5. Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out!
6. Mix on low speed for 1 minute scraping down the inside of the bowl half way through.
7. Pour into pie shells then put in the oven and bake for 5 minutes.
8. After baking for 5 minutes turn down the oven without opening the door to 235°F.
9. Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool.
10. Remove from oven to cool completely.
11. Enjoy.

By RecipeOfHealth.com