pumpkin cheesecake pie

Name: Pumpkin Cheesecake Pie
Prep time: 35 min
Cook time: 40 min
Yield: 8
Ingredients: 2 - (8 ounce) packages cream cheese, softened; 1/2 cup(s) white sugar; 1/2 teaspoon(s) vanilla extract; 2 - eggs; 1 - (9 inch) prepared pie crust (or graham cracker crust, whichever you prefer); 1/2 cup(s) pumpkin puree; 1/2 teaspoon(s) ground cinnamon; 1 pinch(es) ground cloves; 1 pinch(es) ground nutmeg; 1/2 cup(s) frozen whipped topping, thawed

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708 Pinches 4 Photos

Crystal Wilkinson

POPLAR BLUFF, MO

Updated on Sep 4, 2013

Another fabulous recipe that was found on FB!

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prep time 35 Min

cook time 40 Min

method ---

yield 8 serving(s)

Ingredients

2 - (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 - eggs
1 - (9 inch) prepared pie crust (or graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

How To Make pumpkin cheesecake pie

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Step 3

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Step 4

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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