If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Ingredients
- 3 packages cream cheese , 8 ounce
- 1 cup white sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 6 eggs
- 1 cup pumpkin puree
- 2 prepareds graham cracker crusts , 9 inch
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C.)
-
2
In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
-
3
Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts
Per serving
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