Print Options

Back to Holiday Cheesecake Pie >

Include these items:

Taste of Home Logo

Holiday Cheesecake Pie

Holiday Cheesecake Pie
This unique recipe showcases easy-to-prepare pumpkin cheesecake and a cool, creamy topping.—Cami Rosenberg-Dews, Bristol, Connecticut
16 ServingsPrep: 30 min. Bake: 45 min. + chilling

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 graham cracker crusts (9 inches)
  • 1-1/2 cups cold eggnog
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup whipped topping
  • Additional whipped topping, optional

Directions

  • In a large bowl, beat the pumpkin, milk, sugar, cream cheese, pumpkin
  • pie spice and salt until smooth. Add eggs; beat on low speed just
  • until combined. Divide evenly between the graham cracker crusts.
  • Bake at 350° for 45-55 minutes or until a knife inserted near the
  • center comes out clean. Cool on a wire rack.
  • In a small bowl, whisk eggnog and pudding mix for 2 minutes. Fold in
  • whipped topping. Spread over pies. Cover and refrigerate for 1 hour.
  • Garnish with additional whipped topping if desired. Yield: 2 pies
  • (8 servings each).
© Taste of Home 2013

2 of 2

Holiday Cheesecake Pie (continued)

Nutrition Facts: 1 piece (calculated without additional whipped topping) equals 266 calories, 11 g fat (5 g saturated fat), 51 mg cholesterol, 297 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013