Yummy Pumpkin Cheesecake

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup frozen whipped topping, thawed or whipped cream

DIRECTIONS
Preheat oven to 325 degrees F
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, and nutmeg to the remaining batter and stir gently until well blended.
spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

New Potato Soup

3tbls butter
3/4 c each, diced, onion, carrot, celery
1 1/2 red potatoes cut into 3/4 inch chunks
1 tsp dried thyme
1 tsp rosemary
3 1/2 c low sodium chicken broth
4 tbsp Parmesan cheese
salt & pepper to taste

In a saucepan melt butter over medium heat
Add onion, celery and carrot
Cook, stirring occasionally until soft, about 8 minutes
Add potatoes, thyme, rosemary and broth
Bring to a boil, then reduce heat and let simmer covered, 30 minutes or until potatoes are soft
(this depends on how thick you want soup to me, if you want it thinner, use only 1 cup of soup)
With an emulsion blender ( You can use a food mill or blender) blend soup until desired consistency ( I like some chunks)
Return to pan
Stir in cheese and season with salt and pepper

Eat, yum!