Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen

Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

• Preheat oven to 325 degrees. 
• Stir together the crust ingredients and press into 2 pie pans. 
• Beat the cream cheese and sugar together with a mixer until smooth. 
• Add the vanilla and the eggs and beat again.
• Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
• Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
• Divide the pumpkin mixture between the two pies 
• Use a spatula to smooth it across the cheesecake layer.
• Bake for 35-40 minutes, until the center looks almost set. 
• A knife inserted should come out mostly clean. 
• Cool at room temperature and then refrigerate for 2-3 hours or overnight. 
• Top with whipped cream, just before serving.