Pumpkin Cheesecake Pie
44 Review(s)
3 Hr 50 Min
Prep : 10 Min Cook: 3 Hr 40 Min
Can't decide between pumpkin pie and a slice of cheesecake? Now you don't have to! We've brought two dessert classics together in one recipe - our Pumpkin Cheesecake Pie won't disappoint.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/4 cups graham crumbs
2
1/3 cup butter, melted
3
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4
1/2 cup sugar
5
1/2 tsp. vanilla
6
2 eggs
7
1/2 cup canned pumpkin
8
1/2 tsp. ground cinnamon
9
1/8 tsp. ground cloves
10
1/8 tsp. ground nutmeg
11
1/2 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate. Step 2
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust. Step 3
Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator. Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Fat 31 g
Saturated fat 16 g
80 %
Cholesterol 120 mg
Sodium 470 mg
20 %
Carbohydrate 33 g
Fibre 1 g
Sugars 0 g
Protein 6 g
Vitamin A
50 %
Vitamin C
2 %
Calcium
15 %
Iron
8 %
Servings
Makes 8 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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