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Holiday Cheesecake Pie

This unique recipe showcases easy-to-prepare pumpkin cheesecake and a cool, creamy topping.—Cami Rosenberg-Dews, Bristol, Connecticut
  • Total Time
    Prep: 30 min. Bake: 45 min. + chilling
  • Makes
    2 pies (8 servings each)


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 graham cracker crusts (9 inches)
  • 1-1/2 cups cold eggnog
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup whipped topping
  • Additional whipped topping, optional


  • In a large bowl, beat the pumpkin, milk, sugar, cream cheese, pumpkin pie spice and salt until smooth. Add eggs; beat on low speed just until combined. Divide evenly between the graham cracker crusts.
  • Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
  • In a small bowl, whisk eggnog and pudding mix for 2 minutes. Fold in whipped topping. Spread over pies. Cover and refrigerate for 1 hour. Garnish with additional whipped topping if desired.

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