Ingredients
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
1 (10 inch) prepared graham cracker crust
1 cup pumpkin puree
3/4 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions
1. Preheat oven to 325 F.
2. In a large bowl, combine cream cheese, sour cream, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread onto the crust; set aside.
3. Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for at least three hours. 5. Cover with whipped topping before serving and sprinkle a pinch of cinnamon over top.
Yield: 8 servings