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pumpkin cheesecake pie

(1 rating)
momagumbeaux avatar
Recipe by
Kellene Ruddick
@momagumbeaux
Berea, KY

Traditional, yet, not!

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 40 Min

Ingredients For pumpkin cheesecake pie

  • 2 c
    finely chopped shortbread pecan cookies
  • 1 Tbsp
    all purpose flour
  • 3 Tbsp
    butter
  • 1 pkg
    8 oz cream cheese softened
  • 1 pkg
    3 oz cream cheese softened
  • 1 c
    sugar
  • 1 can
    15 oz solid pack pumpkin
  • 3 Tbsp
    all purpose flour
  • 1 Tbsp
    milk
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ginger
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    cloves
  • 3
    eggs lightly beaten
  • whipped cream optional

How To Make pumpkin cheesecake pie

  • 1
    In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
  • 2
    For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
  • 3
    Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour.
  • 4
    Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
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