Pumpkin Spice Cheesecake Pie - Diamond Nuts Pumpkin Spice Cheesecake Pie - Diamond Nuts

Preheat oven to 300 degrees FIn a mixer, fitted with the paddle attachment, beat the cream cheese and sugar on medium-low speed for about 1 minute, until nice and smooth. Add the the vanilla and eggs and beat on medium low for another 1-2 minutesPour filling into prepared crust and bake for 40 minutes or until the center has risen and the cheese pie is firm – little to no jiggle. Take pie out of oven and let rest for 10 minutes.While the pie is resting, prepare the sour cream topping. Add the sour cream, sugar and spices into a mixer fitted with the paddle attachment, and mix until smooth, about 15-30 seconds.After the cheese pie has rested for 10 minutes, gently spoon the sour cream topping onto the cheese pie, and evenly distribute it across the top with an offset spatula.Place back into the 300 degree oven for 5 minutes.Let cool and then place in the refrigerator for at least 5 hours before enjoying. Pie can also be made the night before and enjoyed the next day.