CREAM CHEESE FILLING:
4 oz light cream cheese
1/2 cup 5% ricotta cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

PUMPKIN PIE FILLING:
1 cup canned pumpkin
2/3 cup 2% evaporated milk
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg

ICING:
3 tbsp light sour cream
2 1/2 tsp. sugar

Instructions :
Preheat oven to 350. 9-inch springform pan or 9-inch deep dish plate.
1) CRUST - In a bowl combine graham crumbs, sugar, water and oil; press into bottom and sides of pan; set aside.

2) CREAM CHEESE FILLING - In a food processor, combine cream cheese, ricotta, sugar, egg and vanilla; process until smooth. Pour into prepared crust.

3) PUMPKIN PIE FILLING - In a food processor combine pumpkin, evaporated milk, sugar, cinnamon, ginger and nutmeg until well blended. Spoon carefully over cheese filling.

4) ICING - In a small bowl, stir together sour cream. Pour in a squeeze bottle or in a small plastic sandwich bag with the very tip of the corner cut off. Draw 4 concentric circles on top of pumpkin filling. Run a toothpick through the circles at regular intervals.

5) Bake 50 minutes or until just slightly loose at centre. Cool on wire rack. Chill before serving.

Submitted_by : Adriana Lorini
City : Woodbridge
State : ON
Country : Canada

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Aunt Libby's Kitchen [http://mcgees.com/kitchen/]