Ingredients for Pumpkin Cheesecake Pie
- 16 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- Pumpkin Pie Spice
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- Graham Cracker Crust
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How to Make Pumpkin Cheesecake Pie
- Soften 16 ounces cream cheese in the microwave at high for 15-20 seconds, or until softened.
- In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until light and fluffy (about 2-3 minutes).
- Gradually add 1 ½ cups granulated sugar and 2 teaspoons pumpkin pie spice, beating on medium speed until well combined.
- Add 4 large eggs, one at a time, mixing on low speed until just incorporated after each addition. Scrape down the sides of the bowl as needed.
- Stir in 1 (15-ounce) can pumpkin puree and 1 teaspoon vanilla extract.
- Pour the filling into your prepared pie crust (9-inch).
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Let the pie cool completely on a wire rack for at least 1 hour.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
98g
Fat
51g
Carbs
11g
