The recipe came from a Keebler recipe card that I pulled out of a magazine years ago. I don't know why they call it "Fluffy" because it has a dense cheesecake texture to it. That being said, it is still a delicious family favorite!
Pumpkin Cheesecake Pie
1 Graham Cracker Crust (I use the 2 extra servings size since this is such a rich pie)
12 oz. cream cheese, softened
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
1 cup 100% pure pumpkin (1 15 oz can makes 2 pies)
2 eggs
1. Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in Pumpkin.
2. Add eggs and mix until blended. Pour into crust.
3. Bake at 350° for 40 minutes. Cool. Refrigerate for 3 hours or overnight.
If you like cheesecake and pumpkin pie, then I guarantee
that you will love this recipe!
that you will love this recipe!
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I love how few ingredients this recipe has! Thanks for sharing!
ReplyDeleteMe too! I love recipes that are easy and don't have a million ingredients. Thanks for stopping by today!
DeleteSounds great, I think I would prefer this to regular pumpkin pie. Thanks so much for sharing on Super Sweet Sunday.
ReplyDeletesteph
swtboutique.blogspot.com
I have to warn you - you can't eat just one piece! Thanks for hosting such a great party each week!
DeleteNice to meet you Jeanette & Leigh through "This Gal Cooks" Marvelous Mondays
ReplyDeleteThanks for dropping by Cindy! Take care and Happy Holidays! (just too early for Merry Christmas!)
DeleteOh, yummy!! This looks delicious. I just pinned. Thanks so much for sharing at A Bouquet of Talent! Can't wait to see your Christmas decor. I know it will be awesome. :)
ReplyDeleteHUGS
Kathy
hey there! thanks for linking up at an aloha affair. its so nice to have ya. i am following back and love the holiday centerpieces you made. i need some fun ideas to decorate my dining table this year- this is inspiring. thanks!! have a great weekend ladies!
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