Easy Pumpkin Cheesecake Pie

We love cheesecake around here. And this time of year pumpkin cheesecake is always appropriate at a gathering. This recipe is a little bit easier than the full-size recipe that calls for a springform pan and water bath.

Regarding the crust:
I started out intending to use the prepared graham cracker crust just as is, but when I opened it, it was all broken from being dropped at the store. No problem. All I did was dump the pieces into a bowl, crush back into fine crumbs and add a few tablespoons of melted butter and a few tablespoons of brown sugar. Then I stirred well, poured the mix back into the pan and remolded into a crust. The result was crunchier and more delicious than even a homemade crust.

Ingredients:
2 8-oz packages cream cheese, softened
2/3 cup sugar
1 tsp cinnamon *
1/4 tsp ground ginger *
1/4 tsp ground cloves *
2 eggs
1 15-oz can pumpkin
1 large ready graham cracker pie crust (not the standard size which is too small)

* If you prefer to use pumpkin pie spice, substitute 2 tsp for the cinnamon, ginger and cloves.

Instructions:
In a large bowl, beat cream cheese until fluffy. Add sugar and spices and beat until well combined. Add eggs one at a time, mixing until just combined after each addition. Fold/stir in pumpkin. Pour mixture into crust (see description at top of post). Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool for 1 hour. Refrigerate for several hours before serving. Garnish as desired. Keep stored in refrigerator.