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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 (8 ounce) packages cream cheese
- 1 cup white sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 6 eggs
- 1 cup pumpkin puree
- 2 (9 inch) prepared graham cracker crusts
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C.)
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat13g | 67% |
| Cholesterol122mg | 41% |
| Sodium366mg | 16% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber1g | 3% |
| Total Sugars25g | |
| Protein7g | |
| Vitamin C1mg | 5% |
| Calcium73mg | 6% |
| Iron2mg | 10% |
| Potassium157mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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