This is the easiest Cheesecake I have ever made. I have been making it for many many years. It is interchangeable with Lemon curd, or other canned fillings as long as they are pureed. If you do this adjust your spices accordingly
beat cream cheese, add sugar and beat until combined
2add sugar a little at a time and blend well.
Add 1 egg at a time blending between each one.
Add pumpkin and spices
3Pour into pie shell and smooth the edges. Sprinkle some spice on top of pie.
Place on tray and bake in oven for 1 hour. This pie is done when knife comes out clean from center.
Set on cooling rack to cool, refrigerate for 24 hours.