Recipe - Cheese Npumpkin Pie

1 cup Graham cracker crumbs
One fourth cup Melted butter or margarine
One half teaspoon Cinnamon
One fourth cup Sugar
12 ounce Cream cheese, at room temp.
Three fourths cup Sugar
1 One half tablespoon Flour
Three fourths teaspoon Grated lemon peel
Three fourths teaspoon Grated orange peel
3 Eggs, at room temperature
1 cup Canned pumpkin
One half teaspoon Vanilla extract
4 ounce Can shelled pecan halves

1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a
heatresistant, nonmetallic, 8 1/2inch round cake pan. Press cracker
crumb mixture onto bottom and sides of pan. Heat uncovered, in Microwave
Oven 2 minutes. Allow to stand and cool. 2. Cream cream cheese until smooth
in a large, heatresistant, nonmetallic bowl. 3. Add remaining ingredients
and beat until smooth. Heat, un covered, in Microwave Oven 4 minutes,
stirring every minute. 4. Pour into crust and heat an additional 6 minutes
or until custard is puffed around edges and still slightly soft in center.
5. Chill at least 5 hours before serving. Arrange pecan halves on top of
pie before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini