No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (127g) Recipe makes 8 servings
Calories 331
Calories from Fat 193		(58%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 10.9g	54%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 338mg		14%
Potassium 150mg		4%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 1.2g	4%
	Sugars 21.9g
Protein 6.0g		12%
detailed view... how is this calculated?

Fluffy Pumpkin Cheesecake Pie

Recipe #102486 | 50 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Malee_H
Oct 21, 2004

Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school

SERVES 8 (change servings and units)

Ingredients

12 ounces cream cheese, softened
1/2 cup sugar
1-1 1/2 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 ounce) graham cracker pie crusts
whipped topping, or other garnishes (optional)

Directions

1
In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
2
Stir in pumpkin.
3
Add eggs, and mix until blended.
4
Place crust on a baking sheet and pour filling into crust.
5
Bake at 350 for 40 minutes or until center is almost set.
6
Cool completely on wire rack.
7
Refrigerate for 3 hours or overnight.
8
Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.

Questions about this recipe?

Featured Reviews for This Recipe

From: food snob mom

On Dec 20, 2007

This is so simple to make and really good. I added some extra pumpkin pie spice and a little vanilla, along with the vanilla pudding. It tasted wonderful! This is a quick and easy alternative to making pumpkin pie!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Vanilla

On Nov 4, 2004

Yummy! even my DH liked it who is not a big fan of cheese cakes. I had to modify it a little bit, since I did not have any canned pumpkin, I used the real stuff. Also I put a whole package of instant vanilla pudding into the cream. I definitely will do it again.. Thanks Malee for posting it.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews