Recipe by daddy's girl
"A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!"
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1 1/4 cups
graham cracker crumbs
cream cheese, softened
1 1/2 cups
heavy whipping cream
2 (16 ounce) cans
pumpkin pie spice
1 (16 ounce) container
I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't find my previous recipe, so I went for this one. It was by far the easiest and tastiest! :)
The photo that accompanies this recipe is mine! (The one with leaves in cinnamon, in case it changes.)
I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping, then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours, then popped it in the fridge. No cracks!
Also, I tossed in some ground walnuts into the crust, as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust.
I serve my pumpkin cheesecakes with home made cinnamon whipped cream, ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert, too!)
I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!!
I'm sorry, but we really didn't care for this. It took forever to set up while baking, and just spreading on the sour cream mixture, with no additional baking resulted in... well, a topping the texture of sour cream; runny. Also, there seemed to be too much pumpkin in proportion to the other filling ingredients.
This was sooooooooo delicious
I made this for thanksgiving, it was devoured. My husband who does not like cheesecake loved it. Instead of the heavy cream I used a cup of Greek yogurt and only 1c. Of sugar made it really light.
This is an AWESOME recipe! Made it for our family Chritmas dinner and have been asked to make it for additional family ganterings. It is a definate hit in this family. I made no alterations to it, it is that good :) Happy cooking!!
I loved this recipe. The sour cream topping sets it apart from other pumpkin cheesecakes, and raises it to the manna from heaven category.
Very good, yield was excessive, filled the springform pan, and had enough batter for 4 ramekins, and that was minus 2 oz of pumpkin which is sold in 15 or 30 oz cans lol
Great recipe! Very tasted!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 326
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