Ingredients

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened

• ½ cup white sugar

• ½ teaspoon vanilla extract

• 2 large eggs

• 1 (9-inch) prepared graham cracker crust

  Pumpkin Layer:

• ½ cup pumpkin pie mix

• ½ teaspoon ground cinnamon

Directions

1. Preheat the oven to 325°F (165°C).

2. In a large bowl, use an electric mixer to beat the cream cheese, sugar, and vanilla extract until smooth.

   Add the eggs one at a time, mixing well after each addition.

3. Spread 1 cup of the cheesecake batter evenly over the graham cracker crust.

4. Add the pumpkin pie mix and cinnamon to the remaining cheesecake batter. Stir gently until well combined.

5. Carefully spoon the pumpkin batter over the plain cheesecake layer in the crust, spreading it evenly. Be careful not to overfill.

6. Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the edges are puffed and the center is mostly firm with a slight jiggle in center when shaken.

7. Remove from the oven and set the pie on a wire rack to cool to room temperature, about 1- 2 hours.

8. Refrigerate the pie for at least 3 hours, or overnight, to fully set.

9. Top with whipped cream or whipped topping before serving, if desired.