FLUFFY PUMPKIN CHEESECAKE PIE
I found this recipe on the back of a Graham Cracker pie crust. So, I made it and it's so good and FLUFFY. The pumpkin and the spices blended good together. The cream cheese works fine!!! I put whipped topping from a can, and grated fresh nutmeg on top. ****** GOOOOOOD!!!******
Provided by Bobby (*_*)
Categories Other Desserts
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
- 2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
- 3. Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
- 4. Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.
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Bayjed Shikhe
[email protected]This pie looks amazing! I can't wait to try it.
Daina Namfukwe
[email protected]I would love to try this recipe, but I don't have a springform pan. Do you have any suggestions for a substitute?
Habibi NawaB
[email protected]The pie was a little too dense for my taste, but the flavor was good.
ashaduzzaman nur
[email protected]This pie was easy to make and turned out beautifully. I will definitely be making it again.
Mellow El Court
[email protected]I'm not a big fan of pumpkin pie, but I really enjoyed this recipe. The cheesecake filling was creamy and flavorful, and the pumpkin flavor was subtle.
RIYAD FORAJI
[email protected]I made this pie for a potluck and it was a huge hit! Everyone raved about how delicious it was.
Lis
[email protected]My family loved this pie! It was the perfect dessert for our Thanksgiving dinner.
Allegra S√°nchez
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Jayden Baker
[email protected]I'm not sure what I did wrong, but my pie didn't turn out as fluffy as I expected.
Alisdair Millar
[email protected]I would recommend using a high-quality cream cheese for the best results.
SABBIR SHEIKH
[email protected]This pie is a great way to use up leftover pumpkin puree.
Md Eiban
[email protected]Overall, I enjoyed this recipe and would make it again.
Mayfia Chan
[email protected]I had some trouble getting the pie crust to come together, but the filling was delicious.
Osama Gull
[email protected]The pumpkin cheesecake pie was a bit too sweet for my taste, but my family loved it.
Rey-Timothy Ablendja
[email protected]This pie is so delicious and festive! I love making it for Thanksgiving and Christmas.
TEWODROS MISGANAW
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of pumpkin pie, but I was pleasantly surprised. The cheesecake filling really balances out the pumpkin flavor.
Varsho Jagasar
[email protected]This pie is so easy to make, and it always turns out perfectly. I love that I can use canned pumpkin, so it's a great recipe to have on hand for busy weeknights.
Moses Protter
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The flavors of the pumpkin and cream cheese go together so well.
farjana Aktar
[email protected]The pie was a hit at our Thanksgiving dinner! Everyone loved the creamy filling and the graham cracker crust. I would definitely recommend this recipe.
Diplesh Magar
[email protected]This pumpkin cheesecake pie was incredible! The texture was smooth and fluffy, and the pumpkin and cream cheese filling was perfectly balanced. I'll definitely be making this again!