Pumpkin Cheesecake Pie

(from ShannonPorter’s recipe box)

Source: Just a Pinch

Prep time: 35 minutes
Cook time: 40 minutes
Serves 8 people

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 c white sugar
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared pie crust (or graham cracker crust, whichever you prefer)
  • 1/2 c pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 c frozen whipped topping, thawed
  • Pinched by Jeri_Whitney, and 85 more.
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  • Crystal Wilkinson
  • Lightly Salted
  • Surprise, AZ (Pop. 117,517)
  • RUBYSCHEF
  • Member Since Aug 2012
  • Crystal's Notes:
  • Another fabulous recipe that was found on FB!
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Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).

  2. 2 In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

  3. 3 Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

  4. 4 Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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