Pumpkin Cheesecake I Recipe
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Pumpkin Cheesecake I

By: J M Thomas  
"My mother gave this recipe to me, and I'm glad she gave it to me. I think it's better than regular pumpkin pie, it doesn't have a real strong pumpkin taste. It's great! My boyfriend doesn't like pumpkin pie but he sure likes this! Originally submitted to CakeRecipe.com."

Rating: This weblink has been rated 41 times with an average star rating of 4.3 Read Reviews (32)

Rate/Review | 1,391 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
 

Servings  (Help)

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Original Recipe Yield 2 - 8 inch cakes
 

Ingredients

  • 2 (8 ounce) packages cream cheese
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 prepared 8 inch pastry shells

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 581 | Total Fat: 39.1g | Cholesterol: 153mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by Rebslo 
Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by Boomersooner1955 
I made some changes to this recipe to make it suitable for my husband who is diabetic. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2007 by KVN2003 
This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2004 by MSANTI 
Very good. I used this recipe for cupcakes instead of pie and turned out great. Added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2007 by BERLYJANE 
I love cheesecake and pumpkin pie, so I was excited to try this. It lived up to my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by WEST_TEXENNE 
Nice, subtle flavor, super-easy, especially if you whip it up in a food processor. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by Traci 
i'm following a low carb diet and this is a fantastic recipes if you do the following: cut the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2005 by FOOD_DIVA 
I think more pumpkin could be added here, as the pumpkin flavor was very very subtle. Good,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by LINDAKEY 
I will never make a plain pumpkin pie again. This was outstanding. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2007 by Leslee Miller 
Boy! did this pie go over well. It is so much better than regular pumpkin pie and doesnt have... MORE

 
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