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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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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:
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.
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