Layers of cheesecake and pumpkin atop a graham cracker crust make this pie destined to be a new holiday favorite. And bonus—it’s super simple to prepare!

Pumpkin Pie Cheesecake

2 (8 oz) packages cream cheese – $2.50
1/2 cup white sugar – $0.15
1/2 tsp vanilla – $0.02
2 eggs – $0.22
1 (9-inch) prepared graham cracker crust – $1.49
1/2 cup pumpkin puree – $0.50
1/2 tsp cinnamon – $0.05
1/8 tsp nutmeg – $0.01
Whipped cream, for serving

Directions:

1. Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth, adding eggs one at a time until fully incorporated. Remove 1 cup batter and spread onto bottom of pie crust.

2. Add pumpkin, cinnamon and nutmeg to remaining batter. Stir gently until well blended. Carefully spread batter over cheesecake layer.

3. Bake in preheated oven 35–40 minutes or until center is set. Allow pie to cool, then cover and chill in refrigerator 3 hours. Top with whipped cream and serve.

Yield: 8 slices

Total Cost: $4.94