Oh Yummy! Pumpkin Cheesecake Pie

Tired of old same pumpkin pie? Just want the pumpkin pie to taste different but still like the pumpkin pie? Here is the idea of Pumpkin Cheesecake pie...

Before the Thanksgiving came, I was doing research on many different things. I want to do something different for this pumpkin pie. I do love the traditional pie but I decided to do something different this year with little of new kind. I came across to this recipe that I found on this website "Taste of the Home", after I read it and it sound really good. I know that this recipe is required a lot of cream cheese. I thought that they were nut to have that many of cream cheese. But lucky in the store, they were on sale so I took the chance of that. Here is the website for this recipe... Deluxe Pumpkin Cheesecake

So I just go ahead and write it down for you because I did it little different way but it is mostly same things.

Pumpkin Cheesecake

Ingredients

• Two graham ready pie crust
• 4 packages (8 ounces each) cream cheese, softened, divided
• 1 1/2 cups sugar, divided
• 2 tablespoons cornstarch
• 4 eggs
• 2 teaspoon vanilla extract
• 1 cup canned pumpkin
• 2 teaspoon ground cinnamon
• 1 1/2 teaspoon ground nutmeg

Directions

1. In a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add 4 eggs; beat on low speed just until combine. (If you don't have mixer, you can use by hand mixer, I suggest you to use whisk and act like machine)
2. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove ¾ cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through the knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl.
3. Place the pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350 degree F for 55 to 65 minutes or until center is just set and top appears dull. Remove the pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge to pan to loosen; cool 1 hour longer. Refrigerate overnight. 

You can add chocolate syrup or whipping cream, or anything on the top of the pie of your taste. Enjoy it!