I love this time of year. It’s Pumpkin Spice season, although it appears that we have two kinds of people out there. Those who really love pumpkin spice, and those who really hate it. I proud to be in the camp who loves it. My condolences to those who don’t.
For those of you who love pumpkin spice and cheesecake, this pumpkin pie recipe is for you. It’s a modern recipe so while it’s not included in the Rosie’s Riveting Recipes cookbook, I’m sure Rosie would have approved.
Pumpkin Cheesecake pie
- 2 8-ounce packages cream cheese
- ¾ cup sugar
- 1 can pumpkin puree (15 ounce)
- 2 eggs
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- I package premade pie shells*
Preheat oven to 350F. Place the crusts in the center of the pie pans. Beat cream cheese and sugar in a large mixing bowl until well blended. Add pumpkin and spices. Beat in eggs, one at a time. Add salt and beat until creamy. Pour evenly into pie crusts. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and top with whip cream, if desired.
For more information about the Rosie’s Riveting Recipes historic cookbook please click here for a free preview.