Pumpkin-cream Cheese Pie

  • on June 6, 2008
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Ingrients & Directions

1 c Graham cracker crumbs
1/4 c Butter or margarine;melted

12 oz Cream cheese;soft
3/4 c Sugar
1 1/2 tb Flour
3/4 ts Lemon peel;grated
3/4 ts Orange peel;grated
1/4 ts Vanilla extract
2 Eggs
2 Egg yolks
1 c Pumpkin;canned or cooked

1 1/2 c Sour cream
2 tb Sugar
1/2 ts Vanilla extract

Make Graham Cracker Crust: In medium bowl, with fork, lightly toss
crumbs with butter, to mix well. With back of metal spoon, press to
bottom and sides (not rim) of 9-inch pie plate. Refrigerate. Preheat
oven to 350 degrees F. Make Pumpkin-Cheese Filling: In large bowl
combine cheese, 3/4 cup sugar, flour, peels, 1/4 ts vanilla, eggs,
egg yolks, and pumpkin; beat at medium speed until smooth. Turn into
crust. Bake 35 to 40 minutes, or until center of pie seems firm when
pie is gently shaken. Meanwhile, make Sour Cream Topping: In small
bowl, combine sour cream with sugar and vanilla; mix well. Spread
topping evenly over pie. Bake 10 minutes longer. Let pie cool
completety in wire rack – about 1 hour. Refrigerate overnight.

8 Servings

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