Ingredients
8
8 servings
- •2 (8 ounce) packages cream cheese, softened
- •0.5 cup white sugar
- •0.5 teaspoon vanilla extract
- •2 eggs
- •0.5 cup pumpkin puree
- •0.5 teaspoon ground cinnamon
- •0.125 teaspoon ground cloves
- •0.125 teaspoon ground nutmeg
- •1 (9 inch) prepared graham cracker crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
- Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
- Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.
Nutritional Facts
Per 8 servings
- Calories: 398
- Carbohydrate: 33g
- Fat: 27g
- Fiber: 1g
- Protein: 7g
- Sugar: 23g
Related Recipes
Double Layer Pumpkin Cheesecake
Best Pumpkin Cheesecake
Pumpkin Cheesecake with Sour Cream Topping
Pumpkin Cheesecake
Pumpkin Cheesecake I
Mini Pumpkin Cheesecake
No-Bake Layered Pumpkin Spice Cheesecake
Pumpkin Cheesecake II
Pumpkin Cheesecake Squares
Pumpkin Cream Cheese Dessert
Pumpkin Pie No-Bake Cheesecake
