Pumpkin Cheese Cake

Submitted by: Maureen
Source: ??
 

Ingredients:

12 oz. Philadelphia cream cheese warmed to room temperature
¾ cup sugar
1 ½ tablespoon flour
¾ teaspoon grated lemon peal (look for rough textured skin for easier grating) A dash more is okay.
¾ teaspoon grated orange peal (look for rough textured skin for easier grating) A dash more is okay.
¼ teaspoon vanilla extract
2 eggs
2 egg yolks
1 cup canned pumpkin pie filling (not “canned pumpkin”)

Sour Cream Topping:
1 ½ cups dairy sour cream (NOT “low fat”!! It separates in baking.)
2 tablespoons sugar
½ teaspoon vanilla

Preheat oven to 350F.

Poke holes in thawed “deep dish” frozen pie shell with fork and pre-bake for 10 minutes. DO NOT BROWN.

Make pumpkin cheese cake filling: In large bowl of electric mixer, combine cream cheese, ¾ cup sugar, flour, peels, ¼ teaspoon vanilla, eggs, egg yolks and pumpkin. Beat at medium speed until smooth.  Turn into crust.

Bake 35 to 40 minutes, or until center of pie seems firm when shaken. Remove from oven.

Make sour cream topping: In medium bowl, combine sour cream with sugar and vanilla. Mix well. 

Spread sour cream topping evenly over pie. Bake 10 minutes longer - no more (sour cream will dry and crack).  Let pie cool completely, then refrigerate.