This Pie's Too Rich for Me!

I wanted to try a new dessert, and since I found out that cheesecake is not a difficult, mysterious food like I thought....I decided to go for Lemon Cheesecake.  However, when I looked up the recipe, I got sidetracked by Pumpkin Cheesecake!  Too delish for words!  I made two of them for my Mother's birthday last Sunday, and we managed to eat 1 1/2 pies between only 8 people.   Can I get an oink oink?

 Two layers! 

Julie's Pumpkin Cheesecake

Ingredients:

2 (8oz) packs of softened cream cheese

1/2 cup sugar

1 tsp vanilla

2 eggs

1 graham cracker crust, prepared

1/2 cup pumpkin from a can

1/2 tsp cinnamon

Optional: whipped cream for the top

Heat oven to 350 degrees. In a large bowl, with a spoon, mix the cream cheese, sugar, and vanilla until all blended.  With beaters, beat eggs into mixture one at a time.  Take out 1 cup of the batter, and put it carefully into the graham cracker crust.  Set aside.

Add the cinnamon and pumpkin to the remaining batter.  Beat only until blended.  Carefully pour/spread this over the set-aside pie.  Bake for 35-40 minutes, until the center is almost set.  Cool, and then refrigerate until needed.

The whipped topping can be added at the table.  I didn't add any, as it seemed like overkill for such a rich, delicious dessert!