Fluffy Pumpkin Cheesecake Pie

Made This Recipe? Add Your Photo

Total Time
50mins
Prep 10 mins
Cook 40 mins

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

Ingredients Nutrition

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.
Most Helpful

4 5

Pumpkin cheesecake is outstanding with gingersnap crust.
This particular filling could use a bit more favor.

5 5

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!

5 5

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.