Pumpkin Cheese Pie Combines Delicious Cheesecake recipes with Pumpkin Pie

In this pumpkin cheese pie, the recipe is an easy recipe because it does not have a crust. It still has the great texture of pumpkin cheesecake and the wonderful flavor of pumpkin with blended spices.

PUMPKIN PIE

• 8 Ounces soft cream cheese


• ¾ Cup sugar


• ½ Cup Bisquick baking mix


• 1 Teaspoon ground cinnamon


• ¼ Teaspoon nutmeg


• ¼ Teaspoon ginger


• ½ Teaspoon vanilla


• 1 Teaspoon grated orange peel


• 3 Eggs


• 1 Can (16 ounces) Pumpkin

Pie Topping

• 1 Cup sour cream


• 2 Tablespoons sugar


• 2 Teaspoon vanilla

Preheat oven to 350F degrees.

Grease a 9 inch pie plate.

Place the cream cheese, ¾ cup sugar, Bisquick, cinnamon, nutmeg, ginger, ½ teaspoon vanilla, orange peel, pumpkin and eggs in a large mixing bowl; Mix until well blended.

Pour into pie plate and bake about 45 minutes or until firm.

Mix topping together until well blended and spread over pie.

Refrigerate overnight or until very cold.

PUMPKIN PIE

• 1 Cup packed brown sugar


• 1 Tablespoon pumpkin pie spice


• ½ Teaspoon salt


• 2 Cups cooked or canned pumpkin


• 1 2/3 Cups evaporated canned milk


• 1 Beaten egg


• 1 Unbaked 9 inch pie crust

Preheat oven to 375F degrees.

Combine in a mixing bowl the brown sugar, pie spice and salt.

Add the pumpkin milk and egg and mix until smooth.

Pour into unbaked pastry pie crust.

Bake for 50 to 55 minutes or until a sharp knife inserted in the middle comes out clean.

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