Serves: 8
Total Calories: 322
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.
2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
3. Pour into crust. Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
4. Garnish as desired. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
**NOTE: May substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
This Fluffy Pumpkin Cheesecake Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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