1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1 (3 ounce) package pumpkin pie filling
1 cup chopped pecans
1 cup chopped pecans
1 cup chopped pecans
1 (2.25 ounce) package instant chocolate pudding mix
1/2 cup chopped peanuts
1 (8 ounce) package instant chocolate pudding mix
1 pint heavy cream
1/2 cup white sugar
1/4 cup soy milk
1 tablespoon pumpkin pie spice
1 teaspoon pumpkin pie spice
1 teaspoon creme de cacao
6 tablespoons butter
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 375 degrees F (190 degrees C). Prepare custard as directed on package.
In a medium bowl, mix together cream cheese, cream cheese, cream cheese, pecans, pecans, vanilla, pumpkin pie spice, pumpkin pie spice and cream cheese. Fold in pecans and pecans. Transfer mixture to pastry bag with a spatula.
Press filling in bottom of 8 inch springform pan. Fill top of pie crust with cream cheese mixture. Bake in preheated oven for 40 minutes.
Cool 10 minutes, then remove from oven and leaving filling on filling. Fill chilled crust with filling. Chill at least 4 hours before serving.