A custard based pie, with a texture similar to pumpkin pie - that's flavored with a healthy dose of cinnamon. It's delicious at room temperature or chilled from the refrigerator. I highly recommend serving with a nice dollop of fresh whipped cream!
18-ounce packagecream cheese, softenedI use Philadelphia brand.
1/2cupdark brown sugar, packed
3tablespoons, plus 1 teaspoonground cinnamon
1 1/2teaspoonsvanilla extract
1cup half and half
Set oven rack to lowest position and preheat oven to 350 degrees F.
Using hand or stand mixer, cream together cream cheese and sugars. Mix in salt, cinnamon, eggs and vanilla. Scrape the bowl and beater and mix some more to make sure all cream cheese is mixed in. (Once you add the half and half, little bits of cream cheese won't mix in.)
Slowly mix in the half and half.
Place prepared pie crust on baking sheet. Pour filling into crust and bake for 40 - 45 minutes or until just the center is a little jiggly.
Cool completely before serving or refrigerating. Can be made a day or two in advance - cover and refrigerate.