Title: Cheese n'pumpkin pie
 Categories: Pies, Desserts, Microwave
      Yield: 10 Servings
 
      1 c  Graham cracker crumbs
    1/4 c  Melted butter or margarine
    1/2 ts Cinnamon
    1/4 c  Sugar
     12 oz Cream cheese, at room temp.
    3/4 c  Sugar
  1 1/2 tb Flour
    3/4 ts Grated lemon peel
    3/4 ts Grated orange peel
      3    Eggs, at room temperature
      1 c  Canned pumpkin
    1/2 ts Vanilla extract
      4 oz Can shelled pecan halves
 
  1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar
  in a heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press
  cracker crumb mixture onto bottom and sides of pan. Heat uncovered,
  in Microwave Oven 2 minutes. Allow to stand and cool. 2. Cream cream
  cheese until smooth in a large, heat-resistant, non-metallic bowl. 3.
  Add remaining ingredients and beat until smooth. Heat, un- covered,
  in Microwave Oven 4 minutes, stirring every minute. 4. Pour into
  crust and heat an additional 6 minutes or until custard is puffed
  around edges and still slightly soft in center. 5. Chill at least 5
  hours before serving. Arrange pecan halves on top of pie before
  serving.