Fluffy Pumpkin Cheesecake Pie
"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"
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
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
- In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
- Stir in pumpkin.
- Add eggs, and mix until blended.
- Place crust on a baking sheet and pour filling into crust.
- Bake at 350 for 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate for 3 hours or overnight.
- Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.
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Reviews
-
YUM!! Very good cheesecake, but I agree that it could use a bit more flavor. I followed the recipe exactly and was pleased. I have a similar recipe that suggests adding 1 teaspoon orange zest as a variation. I have not tried that yet, but it sounds good and interesting. Also, if you do not have "official" factory made pumpkin pie spice, you can use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. (Looking at the other reviews, I can't imagine adding a package of pudding.) It is very good exactly as written, but I think by slightly rounding the nutmeg and ginger would be good. I like the convenience of the 6 oz. graham cracker crust. I will be making this again! :) -
Pumpkin cheesecake is outstanding with gingersnap crust.<br/>This particular filling could use a bit more favor. -
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! -
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.
RECIPE SUBMITTED BY
I'm 22 years old.
I work as a youth coordinator, advocating for youth with special healthcare needs, speaking about transition to adulthood and how youth can become more active in their health care decisions.
I get to travel all over the country, which I adore, and I love eating different places and trying different food (as well as shopping, and staying in nice hotels!)
I'm also a writer and hope to one day publish an autobiography, so keep your eyes out for it! :-)
