Pecan Crunch Pumpkin Cheesecake Pie

This delicious and festive cheesecake is packed with pumpkin flavor and has the great crunch of sweetened pecans baked on top.

Ingredients:

• 1 8 oz pkg cream cheese, softened
• 1/4 cup white sugar
• 1/2 tsp vanilla
• 1 egg, lightly beaten
• 1/2 tsp finely shredded lemon peel
• 1 pie crust for a 9-inch deep dish
• 1 1/4 cups canned pumpkin
• 1 cup half-and-half
• 1/2 cup packed brown sugar
• 2 eggs, lightly beaten
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 tbsp packed brown sugar
• 3 tbsp all-purpose flour
• 2 tbsp butter, softened
• 3/4 cup coarsely chopped pecans
• Sweetened whipped cream

Directions:

In a medium mixing bowl, beat cream cheese with electric mixer until smooth. Beat in sugar, vanilla and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes. Arrange pie crust in 9-inch deep pie plate. Spoon cream cheese mixture into pie spreading evenly. In a medium mixing bowl, stir together pumpkin, half-and-half, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture. Bake, loosely covered with foil, in a 350 degree oven for 30 minutes. Uncover, bake for 30-40 minutes more or until center is set. In a small bowl, combine 3 tbsp brown sugar, flour, and butter. Stir in pecans. Sprinkle this mixture over pie filling. Bake 10-15 minutes more or until topping starts to brown. Cool 1 hour on wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream.

Number of Servings: Servings: 8