Ingredients for Fluffy Pumpkin Cheesecake Pie
- 16 ounces (2 packages) cream cheese, softened
- 1 ¾ cups granulated sugar
- Pumpkin Pie
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- Graham Cracker Crust
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How to Make Fluffy Pumpkin Cheesecake Pie
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, beat 16 ounces (2 packages) of softened cream cheese on medium speed until light and fluffy (about 2 minutes).
- Gradually add 1 ¾ cups granulated sugar and 1 tablespoon pumpkin pie spice (or substitute: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves), beating until well combined.
- Add 4 large eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
- Stir in 1 (15 ounce) can of pumpkin puree.
- Pour the filling into your prepared Keebler graham cracker crust.
- Bake for 35-40 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Let the pie cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 3 hours (or preferably overnight) before serving to allow the flavors to meld and the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
94g
Fat
58g
Carbs
11g
