R.A.W.

Vanilla Cream Pumpkin Cheesecake

Crust:

1- 9inch Baking Spring pan

9- Graham crackers (1 package)

1/3- Cup Melted butter

Batter:

4- 8oz packages Cream Cheese (softened)

1- Cup Sugar

½ -tsp Vanilla extract

3- Eggs

1 –Cup Pumpkin puree

1 – Tbs Pumpkin spice

Vanilla Cream Topping:

¼- Cup Sour Cream

¼-Cup Sugar

½- tsp Vanilla

Recipe:

Preheat oven to 325 degrees.

1- Mix graham cracker crumbs with melted butter and set on baking pan with the bottom of a cup.  Place in freezer for five to ten minutes.

2- In a large bowl, combine cream cheese, sugar and vanilla.  Beat until smooth and creamy then blend in one egg at a time.  Remove 3 cups of batter and spread on bottom of your crust then set aside.

3- Add pumpkin puree and pumpkin spice to the remaining batter and mix well.  Grab a large spoon and gently pour over the cheesecake batter for a layer of pumpkin pie.

4- Bake in preheated oven for 45 minutes or until center is almost set.  Allow to cool, and then mix sour cream, sugar and vanilla to spread evenly over cheesecake.   Refrigerate overnight and enjoy next day!