When I was growing up, we never had pumpkin pie. My mom wasn't too crazy about it, I guess - and she liked sweet potato pie better, so that's what we always had. I like my mom's sweet potato pie pretty much best of all, with the exception of chocolate and cherry pies. But when I first tasted a pumpkin pie, I wondered why my mom deprived me. LOL
The other thing we hardly ever had was cheesecake. I don't think we could really afford it. So we had cakes and pies and cookies, but I don't remember ever having a cheesecake until I was in my teens.
Anyway - as an adult, I really do love cheesecake, and pumpkin pie. So I did a search and got this recipe from allrecipes.com.
I haven't tasted the final product at the time of writing this blog; it's for the family Thanksgiving dinner at my aunt's house. But I did taste the filling before baking and it was light and tasty. I think I'm going to like this cheesecake. I'll do an edit and let you know.
2 - 8 oz packages cream cheese
3/4 cup sugar
1 - 15 oz can pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
Blend cream cheese, sugar, and pumpkin. Add spices and mix well. Add salt, and then eggs, one at a time, blending well after each egg addition. Pour into prepared pastry shell (deep dish or 2 8") or into graham cracker crust. Bake for 50 minutes at 350 degrees; cool completely and refrigerate overnight.
I typically just 'dump' all the ingredients in and mix, if flour is not involved, and that's what I did. You will likely get a smoother filling if you actually mix in the steps listed above. lol