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Pumpkin Cheesecake Pie

Reviewed: Oct. 14, 2008
As a 20 year old, no one really had any hope that this would turn out good for our thanksgiving dinner and my aunt even had store bought pumpkin pie as a standby but every one was pleasantly suprised. It was delicious and very easy to make. Perfect compromise for cheesecake and pumpkin pie lovers. The only change I made was I used ginger snap cookies for the crust and used 2 packages of cream cheese. I baked it for about an hour and then chilled it. Then I added a bit of cream frosting on top and garnished it with pumpkin shaped creme candies. Everyone asked for the recipe and wants me to make it again!
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