Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

79

"An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves."

Ingredients

{{adjustedServings}} servings 418 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
  3. To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.
  4. Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
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Reviews

79
  1. 105 Ratings

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Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well, I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the f...

hello humans. this is one of my favorite recipes from this site. i don't like cheesecake very much and i love this recipe. i've made this for people that aren't crazy about pumpkin pie and ...

This is a good recipe. However, next time I will add a little more cream cheese and a little less pumpkin.