Fluffy Pumpkin Cheesecake Pie

Malee_H's Note:

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

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 12 ounces cream cheese , softened
• ½ cup sugar
• 1 -1 ½ 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.

Reviews

[mariannette]

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

[food snob mom]

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!

[Vanilla]

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.