Holiday Cheesecake Pie Recipe

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This unique recipe showcases easy-to-prepare pumpkin cheesecake and a cool, creamy topping.—Cami Rosenberg-Dews, Bristol, Connecticut
TOTAL TIME: Prep: 30 min. Bake: 45 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + chilling
MAKES: 16 servings


  • 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

Nutritional Facts

1 piece: 266 calories, 11g fat (5g saturated fat), 51mg cholesterol, 297mg sodium, 37g carbohydrate (29g sugars, 1g fiber), 5g protein.


  1. 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.
  2. Bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
  3. 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).
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Holiday Cheesecake Pie in Taste of Home Christmas Annual Annual 2009, p167

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