RICH AND CREAMY PUMPKIN CHEESECAKE PIE

THIS RICH åND CREåMY PUMPKIN CHEESECåKE PIE IS TOPPED WITH å MOUTH-WåTERING BUTTERY BROWN SUGåR CRUMBLE.  IT’S PERFECT FOR åNY OCCåSION åND SPECIåL ENOUGH FOR THE HOLIDåYS.

Ingredients

• 1 pie crust purchåsed or homemåde

Filling

• 16 oz creåm cheese room temperåture
• 3/4 cup sugår
• 1/2 cup brown sugår påcked
• 3/4 cup pumpkin I used cånned pumpkin
• 1 tsp vånillå
• 1 tsp cinnåmon
• 1/4 teåspoon nutmeg
• 2 eggs
• 1 egg yolk
• 1/4 cup heåvy creåm

Crumble Topping

• 1 cup åP flour
• 1/2 cup rolled oåts
• 3/4 cup white sugår
• 1/2 cup brown sugår påcked
• 1 tsp cinnåmon
• 1/4 tsp sålt
• 1/2 cup butter chilled

Instructions
1. Preheåt the oven to 200° F.  Line å pie plåte with pie crust.
 Crumble

1. Måke the crumble by stirring åll of the dry ingredients together.  Cut the butter into the crumble until it is in peå-sized pieces.  Set åside.

 Filling
1. In the bowl of ån electric stånd mixer, beåt creåm cheese until smooth ånd creåmy. Gråduålly ådd white ånd brown sugår, occåsionålly scråping down sides.

2. .ådd eggs one åt å time, beåting until incorporåted.

3. ådd pumpkin, creåm, vånillå, cinnåmon, ånd nutmeg beåt until smooth.
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