CHEESE AND PUMPKIN PIE

FOR THE CRUST:
1 cup graham cracker crumbs
1/4 cup butter or margarine, melted
1 cup sugar, divided use
1/2 tsp cinnamon
FOR THE FILLING:
12 oz cream cheese, room temperature
1 cup canned pumpkin
3 eggs, at room temperature
1/2 tsp vanilla extract
1 1/2 tbsp flour
3/4 tsp grated lemon peel
3/4 tsp grated orange peel
4 oz shelled pecan halves (optional garnish)
whipped cream (optional, to serve)

TO MAKE THE CRUST:
Combine graham cracker crumbs, melted butter, 1/4 cup sugar, and cinnamon in a heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press cracker crumb mixture onto bottom and sides of pan.

Microwave uncovered for 2 minutes. Allow to stand and cool.

TO MAKE THE FILLING:
Place cream cheese in a microwave-safe bowl and beat cream cheese until smooth. Mix in the pumpkin, eggs, remaining 1/2 cup sugar, and vanilla. Stir in the flour, lemon and orange peels.

Microwave, in the bowl, uncovered for 4 minutes, stopping to stir every minute.

Pour into crust and microwave an additional 6 minutes or until custard is puffed around edges and still slightly soft in center.

Chill at least 5 hours before serving. If desired, arrange pecan halves on top of pie before serving and serve with whipped cream.

Servings: 10
Adapted from unknown source