Pumpkin Pie Cheesecake
This Pumpkin Pie Cheesecake combines two loves beautifully. You'll love every bite of the buttery crust and creamy cheesecake pie!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
- 2 c Lorna Doone cookies (Nabisco Shortbread), crushed into crumbs
- ¼ c butter melted
- 16 oz cream cheese softened
- ¾ c sugar
- 1 tsp vanilla
- 3 eggs
- 1 c canned pumpkin
- ¾ tsp cinnamon
- ¼ tsp nutmeg
Combine crumbs and butter.
Press into bottom and sides of 9 inch springform pan.
Combine cream cheese, ½ c sugar and vanilla.
Add eggs, one at a time.
Reserve 1 c cream cheese mixture and add pumpkin, sugar and spices to it. Mix well.
Layer ½ pumpkin mix and ½ cream cheese mix over crust.
Swirl with a knife.
Bake at 350 degrees for 55 minutes.
Calories: 433kcal | Carbohydrates: 41g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 378mg | Potassium: 148mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3895IU | Vitamin C: 0.8mg | Calcium: 65mg | Iron: 1.7mg