Best Pumpkin Cheesecake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 cup pumpkin puree
2 (9 inch) prepared graham cracker crusts

Nutrition Info

407.3 calories
carbohydrate: 35.4 g
cholesterol: 122.3 mg
fat: 27 g
fiber: 0.9 g
protein: 7.4 g
saturatedFat: 13.3 g
servingSize: -
sodium: 365.9 mg
sugar: 24.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)

  2. In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.

  3. Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

Recipe Yield

2 - 9 inch pies

Recipe Note

If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.

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