Pumpkin Cheesecake

Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
3/4 cup pumpkin pie filling
1/2 teaspoon ground cinnamon
whipped cream

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Spoon one cup of cream cheese mixture into bottom of crust. Add pumpkin pie filling and cinnamon to the remaining batter and stir until well blended. Carefully spread over the top of the cream cheese mixture.

Bake for 45 to 55 minutes, or until center is almost set. Cool and refrigerate for a few hours. Garnish with whipped topping before serving.

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