Pumpkin Pie Cheesecake

– 2 packages (8 oz.) cream cheese
– 1/2 cup white sugar
– 1/2 tsp. vanilla
– 2 eggs
– 1 graham cracker crust (9 in.)
– 1 cup canned pumpkin pie filling
– 3/4 tsp. cinnamon
* 40-55 min. at 325 F

Original recipe can be found here.

1. Make sure your cream cheese is at room temperature. Cream together the cheese, sugar, and vanilla until smooth. Make sure to scrape down the sides with a spatula.
2.  Add the eggs, one at a time, and continue to mix until well incorporated.
3. Pour some of the mixture into the pie crust. How much depends on your preference. If you want a thick layer of plain cheesecake, pour more. If you want a thin layer, pour less. Spread mixture evenly with a spatula.
4. Stir the pumpkin pie mix into the remaining mixture.
5. Add the cinnamon. Stir.
6. Slowly pour the mixture into the pie crust.
7. Place pie crust onto a baking sheet and bake at 40-55 min. at 325 F. When the center is a little jiggly, it is done.
8. When done, turn off the oven, open the oven door a crack, and leave it there for about 30 min. to an hour. This will help prevent it from cracking. If it does crack, this will help make the cracks less noticeable.
9. Let it cool on the counter before placing it in the refrigerator. Serve when it is completely cold. For best results, let it set in the refrigerator overnight before serving.

Enjoy!