Pumpkin Cheesecake Pie

24  Ratings
  • 10 min prep
  • 3 hr 50 min total
  • Makes 8 servings.


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Pumpkin Cheesecake Pie Recipe

Ingredients

  • 1-1/4 cups Honey Maid Crumbs
  • 1/3 cup butter, melted
  • 2 pkg. (250 g each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/2 cup thawed Cool Whip Whipped Topping

Instructions

  • Preheat  oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.
  • Beat  cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust.
  • Bake  40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator.

Recipe Tips

86455

Nutrition Information

Makes 8 servings.

Nutrition per serving:

  • Calories 428 
  • Total fat 31.2 g
  • Saturated fat 15.8 g
  • Cholesterol 120 mg
  • Sodium 473 mg
  • Carbohydrate 32.7 g
  • Dietary fibre 1 g
  • Protein 5.8 g
  • Vitamin A 51 %DV
  • Vitamin C 2 %DV
  • Calcium 16 %DV
  • Iron 8 %DV

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