Fluffy Pumpkin Cheesecake Pie

This delightful dessert is a perfect blend of creamy cheesecake and warm pumpkin pie spices. The result is a fluffy, rich, and utterly delicious treat that's sure to become a new favorite.

Ingredients

• 12 oz cream cheese (softened)
• 1/2 cup sugar
• 1 1/2 tsp pumpkin pie spice
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 graham cracker pie crust

Directions

Step 1: Prepare the Cream Cheese Mixture

In a large mixing bowl, beat the softened cream cheese on medium speed of an electric mixer until fluffy. Add the sugar and pumpkin pie spice, beating until combined.

Step 2: Mix in the Eggs

Add the eggs one at a time, mixing until just combined after each addition. Stir in the pumpkin puree.

Step 3: Assemble and Bake the Pie

Pour the cheesecake mixture into the prepared graham cracker crust. Bake at 350°F (180°C) for 30-35 minutes or until the center is almost set. Cool for 1 hour on a wire rack.

Step 4: Chill and Serve

Refrigerate the pie for at least 3 hours before serving. Garnish as desired, and enjoy!

Suggested Variations

• To make a spicy version, add an extra 1/8 tsp ground cinnamon.
• For an extra boost of flavor, try using fresh pumpkin puree instead of canned.
• If you prefer a crust-free cheesecake, simply omit the graham cracker crust and bake in a springform pan.