Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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Pecan Tarts

Don't want to make a whole pie for Thanksgiving?? How about individual servings...

☆•♥✱ Pecan Tarts ✱♥•☆

Crust:

3 ounces cream cheese, softened
½ cup margarine or butter, softened
1 cup flour

Filling:

1 egg
¾ cup light brown sugar
1 tablespoon butter
1 tablespoon vanilla
Dash of salt
⅔ cup pecans, chopped

For the crust, mix cream cheese and margarine/butter. Stir in flour. Chill one hour. Shape into two dozen balls and press each one into a tart pan to conform to the shape of the pan. Do not grease or spray pans.

For the filling, beat the egg, sugar, butter, vanilla, and salt until smooth. Pour half the pecans on the crust. Pour filling into tart shells. Put remaining pecans on top. Bake at 325 degrees for 25 minutes.

Recipe/Picture Source: http://www.ourstate.com/pecan-tarts/

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