Cheese n'pumpkin pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ¼ | cup | Melted butter or margarine |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Sugar |
| 12 | ounces | Cream cheese, at room temp. |
| ¾ | cup | Sugar |
| 1½ | tablespoon | Flour |
| ¾ | teaspoon | Grated lemon peel |
| ¾ | teaspoon | Grated orange peel |
| 3 | Eggs, at room temperature | |
| 1 | cup | Canned pumpkin |
| ½ | teaspoon | Vanilla extract |
| 4 | ounces | Can shelled pecan halves |
Directions
1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a heat-resistant, non-metallic, 8½-inch round cake pan. Press cracker crumb
mixture onto bottom and sides of pan. Heat uncovered, in Microwave Oven 2 minutes. Allow to stand and cool.
2. Cream cream cheese until smooth in a large, heat-resistant, non-metallic bowl.
3. Add remaining ingredients and beat until smooth. Heat, un- covered, in Microwave Oven 4 minutes, stirring every minute.
4. Pour into crust and heat an additional 6 minutes or until custard is puffed around edges and still slightly soft in center.
5. Chill at least 5 hours before serving. Arrange pecan halves on top of pie
before serving.