Pumpkin-Cream Cheese Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin-Cream Cheese Pie
Categories: Cheese/eggs, Pies, Holiday, Bakery
Yield: 8 servings

-----graham cracker
-crust-----
1 c Graham cracker crumbs
1/4 c Butter or margarine; melted
-----pumpkin-cheese
-filling-----
12 oz Cream cheese; softened
3/4 c Sugar
1 1/2 tb Flour
3/4 ts Lemon peel; grated
3/4 ts Orange peel; grated
1/4 ts Vanilla extract
2 Eggs
2 Egg yolks
1 c Pumpkin; canned or cooked
-----sour cream topping-----
1 1/2 c Sour cream
2 tb Sugar
1/2 ts Vanilla extract

Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs
with butter, to mix well. With back of metal spoon, press to bottom and
sides (not rim) of 9-inch pie plate. Refrigerate. Preheat oven to 350~.
Make Pumpkin-Cheese Filling: In large bowl combine cheese, 3/4 cup sugar,
flour, peels, 1/4 ts vanilla, eggs, egg yolks, and pumpkin; beat at medium
speed until smooth. Turn into crust. Bake 35-40 minutes, or until center of
pie seems firm when pie is gently shaken. Meanwhile, make Sour Cream
Topping: In small bowl, combine sour cream with sugar and vanilla; mix
well. Spread topping evenly over pie. Bake 10 minutes longer. Let pie cool
completety in wire rack - about 1 hour. Refrigerate overnight.

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