Double Layer Pumpkin Cheesecake

My friend requested I post this recipe, so here it is! Great for something a little different around the holidays--especially if you aren't a traditional pie lover like myself. I got this off Allrecipes and used the reviews of people to make it better.

Ingredients:

2 packages cream cheese, softened

1/2 c. + 2 Tbsp. white sugar

1 tsp. vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

3/4 c. pumpkin pie filling

1/2 tsp. ground cinnamon

Caramel Sauce

Frozen whipped topping, thawed

Directions:
Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs, one at a time. Remove 1 c. of batter and spread into bottom of crust; set aside.

Add pumpkin and cinnamon to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Place on cookie sheet (can add some water to the bottom of the cookie sheet to prevent the cheesecake from cracking) and bake in preheated oven for 50-55 minutes (the original recipe says 35-40 minutes, but some people were complaining that it wasn't done--I honestly don't remember how long it cooked since it's been so long since I've made it). Drizzle caramel sauce and top with whipped topping before serving.

Banana Cream Pie

This is my grandma's recipe. It is a from-scratch french custard, and it is my favorite pie ever. But it is so easy because you make it in the microwave!

Ingredients:

Crust: either make a regular baked pie crust, or make/purchase a graham cracker pie crust.

French Custard:

1/2 cup sugar

1 Tbsp. flour (rounded)

2 Tbsp. cornstarch

1/2 tsp salt

2 cups milk

1 egg yolk

1 tsp. vanilla

Directions:

Mix together dry ingredients. Add milk and mix with whisk. Cover with waxed paper. Microwave 4-5 minutes until boiling, stopping every minute to stir it. Slightly beat the egg yolk. Add about 1/2 cup of microwaved mixture to egg yolk and mix, then add that mixture back to the bowl. Microwave one more minute. Then add vanilla. Stir. Cover with a new piece of waxed paper, pushing the wax paper down to touch the top of the custard (this will make it so the custard doesn't get a crusty top). Refrigerate for about 4 hours.

To make banana cream pie: Cut banana slices into the bottom of the crust. Fill pie with custard. Top with Cool Whip if desired.