Pumpkin Cheesecake Pie

Directions

1. 1
   In a medium-sized bowl, beat the softened cream cheese - using a low speed on your mixer - until very smooth with no lumps.
2. 2
   Add in the white sugar and vanilla, then beat until incorporated,
3. 3
   Add in the egg and beat until the mixture is smooth again.
4. 4
   Spread the cream cheese mixture over the bottom of the unbaked pie shell carefully, forming a cream cheese layer.
5. 5
   Place the pie shell into the refrigerator and chill for 25-30 minutes while preparing the filling
6. 6
   In a large bowl, combine all of the ingredients for the filling and then beat on low until smooth. You don't want to add a lot of air to this mixture.
7. 7
   Carefully pour the filling over the chilled cream cheese layer, trying not to disturb the cream cheese layer. This will form two separate layers.
8. 8
   Cover the edges of the pie crust with foil.
9. 9
   Place the oven rack two slots up from the bottom.
10. 10
    Bake the pie at 350° for 30 minutes.
11. 11
    Remove the foil from the edges, then bake another 25 minutes.
12. 12
    To prepare the streusel topping, mix the flour, brown sugar, and salted butter until crumbly then stir in the pecans.
13. 13
    Sprinkle the streusel over the pie in an even layer.
14. 14
    Bake the pie for 10-15 minutes more or until a knife inserted near the center comes out clean.
15. 15
    Remove the pie and cool completely before serving.