Pumpkin Cheesecake

Are you starting to sense a theme here?  We have a large bowl of fresh pumpkin puree at home, so we're trying as many pumpkin recipes as possible so it doesn't go to waste.  This recipe makes two pies- give one to a friend, or not, I don't judge.

Ingredients:
2 packages (8 oz each) cream cheese
¾ cup brown sugar
2 eggs
1 ½ teaspoons pumpkin pie spice
1 can pumpkin (or one pound fresh pumpkin puree)
2 store-bought pie crust shells

Directions:
1. Preheat the oven to 325 degrees. Blend cream cheese, sugar and eggs with a hand mixer until smooth. Spoon ½ cup of the mixture into a small bowl and reserve for topping.
2. Add pumpkin pie spice and pumpkin to the remaining cheese mixture, mix well.
3. Pour half of the mixture into each of the pie crusts. Carefully spread topping over each pie, or try a piping technique using a ziplock bag with one corner cut off. I tried doing this in a spiral pattern- whatever works as long as it’s evenly spread across the pies.
4. Place the pies on a large cookie sheet (for stability) and bake for 45 minutes, or until the center barely jiggles when pies are gently shaken. Let cool, then refrigerate for a couple hours before serving.