Cheesecake pumpkin pie: You will love these 3 luscious holiday recipes from the 60s and 70s - Click Americana (2024)

Ingredients

For the cheesecake layer

• 1 8-ounce package cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1 egg

For the rest of the pie

• 1 9-inch pie crust, unbaked
• 1-1/4 cups canned or cooked pumpkin
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• dash of salt
• 2 slightly-beaten eggs
• 1 cup evaporated milk

Instructions

1. To start the double layer pumpkin cheesecake pie, combine 8-ounce package of softened Philadelphia Brand cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla. Add 1 egg. Mix well. Spread on bottom of deep, unbaked 9-inch pastry shell.
2. Combine 1-1/4 cups canned or cooked pumpkin, 1/2 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ginger and nutmeg, dash of salt. Mix well. Blend in 2 slightly-beaten eggs and 1 cup evaporated milk. Carefullypour over cheesecake mixture.
3. Bake at 350 F for 65 to 70 minutes, or until done. Cool. Top with pecans, if desired.

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Ingredients

For the pumpkin filling

• 1-1/2 cups canned or mashed cooked pumpkin
• 3/4 cup sugar
• 1 teaspoon pumpkin pie spice
• 1/2teaspoon salt
• 1/2 teaspoon ground ginger
• 2 slightly beaten eggs
• 1-1/4 cups milk
• 1 teaspoon vanilla
• 1 9-inch unbaked pastry shell with edges fluted high

Cheesecake filling:

• 1 8-ounce package cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• Dash salt
• 2 eggs

Instructions

1. Thoroughly combine pumpkin, the 3/4 cup sugar, the pumpkin pie spice, the 1/2 teaspoon salt, and the ginger. Blend in the first 2 eggs, the milk, and the first 1 teaspoon vanilla. Pour into unbaked pastry shell.
2. In mixer bowl, combine cream cheese, the 1/4 cup sugar, the remaining vanilla, and salt. Beat in remaining eggs, one at a time. Pour evenly over pumpkin mixture in pastry shell.
3. Bake in 400 F oven for 35 to 40 minutes or till knife inserted just off-center comes out clean. Chill. Garnish with pecan halves.

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp. vanilla
• 1 egg, slightly beaten
• 1 (15-oz.) can pumpkin or 1-1/4 cups cooked pumpkin
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• 1 tall can evaporated milk
• 2 eggs, slightly beaten
• 1 (9-inch) unbaked pie crust

Instructions

1. Combine cream cheese, sugar, vanilla and egg. Mix well and spread in bottom of pie crust.
2. Combine remaining ingredients, mixing well.
3. Slowly and carefully pour over cheese mixture. Do not stir to blend.
4. Bake at 350 degrees for about 60 minutes, or until knife inserted in the center comes out clean.
5. Cool and serve garnished with whipped cream and nuts, if desired.

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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

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  See Also

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.