fluffy pumpkin cheesecake pie

★★★★★ 2
Bobbycountry avatar
By Bobby (*_*)
from Monticello, KY

I found this recipe on the back of a Graham Cracker pie crust. So, I made it and it's so good and FLUFFY. The pumpkin and the spices blended good together. The cream cheese works fine!!! I put whipped topping from a can, and grated fresh nutmeg on top. ****** GOOOOOOD!!!******

★★★★★ 2
serves 8-10
prep time 30 Min
cook time 40 Min
method Convection Oven

Ingredients For fluffy pumpkin cheesecake pie

  • 2 pkg
    8-oz cream cheese, softened
  • 2/3 c
    sugar
  • 2 tsp
    pumpkin pie spice
  • 2 lg
    eggs, room temperature
  • 1 can
    15-oz pumpkin
  • 1
    ready crust extra serving pie crust
  • can
    whipped topped, optional
  • fresh grated nutmeg, optional

How To Make fluffy pumpkin cheesecake pie

  • 1
    In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
  • 2
    Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
  • 3
    Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
  • 4
    Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.
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