The Christy Kitchen
PUMPKIN PIE CHEESECAKE
2 8 oz pkgs cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 tsp lemon juice
1/8 cup sour cream
1/2 Cup Pumpkin Pie Filling Mix
2 cups graham crackers crumbs
5 Tbsp. margarine
2 8 oz pkgs cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 tsp lemon juice
1/8 cup sour cream
1/2 Cup Pumpkin Pie Filling Mix
2 cups graham crackers crumbs
5 Tbsp. margarine
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Prepare graham cracker crust per instruction on graham cracker crumb box.
Preheat oven to 325 degrees.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs, lemon juice and sour cream. Beat until well mixed and smooth.
Remove one cup of batter the pour over graham cracker crust - spreading evenly. Add pumpkin pie filling to the remaining batter, mix thoroughly. Pour pumpkin pie better over the plain cream cheese batter and spread evenly.
Bake at 350 degrees for 40 minutes. Allow to cool at room temperature, then refrigerate for 2-3 hours. Top with whipped cream if desired.
Prepare graham cracker crust per instruction on graham cracker crumb box.
Preheat oven to 325 degrees.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs, lemon juice and sour cream. Beat until well mixed and smooth.
Remove one cup of batter the pour over graham cracker crust - spreading evenly. Add pumpkin pie filling to the remaining batter, mix thoroughly. Pour pumpkin pie better over the plain cream cheese batter and spread evenly.
Bake at 350 degrees for 40 minutes. Allow to cool at room temperature, then refrigerate for 2-3 hours. Top with whipped cream if desired.