Pumpkin Cheesecake I Recipe

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Most Helpful Positive Review

Dec 01, 2003

This was pretty good, although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar, let out the ginger and added 1 1/4 teaspoon pumpkin pie spice, 1 teaspoon vanilla, 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea!

—Wilemon

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Most Helpful Critical Review

Nov 06, 2003

I found this cheesecake to be a little bland compared to the other pumpkin cheesecake recipes I have tried (see the Eagle Brand link and the maple pumpkin cheesecake). It was a good cake, just not the best.

—ESKMom

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156 Ratings

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Nov 01, 2005

Delicous!! Better than plain old Pumpkin Pie! The only thing I did different was drizzled caramel syrup over it before I served it, and also topped it with whip cream and crushed ginger cookies! YUMMY!!! Even my kids loved it! Thanks for a great recipe!

—KARENSKARE

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Oct 07, 2002

Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie, but after tasting it they were very impressed!!

—Rebslo

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Dec 05, 2006

I made this recipe for thanksgiving, and it was an instant new family favorite. The recipe was simple and the cheesecake turned out beautifully, with amazing flavor. I made it with a gingersnap crust from another allrecipes.com recipe: 3/4 c snaps, 1/2 c ground pecans, 2T sugar, 2T brn sugar, 1/4 c melted butter, press into pan, chill 5 min, bake 10 min. I also topped it with 16 oz sour cream mixed with 1/3 cup sugar, 1 tsp vanilla and baked it an additional 10 minutes, at the suggestion of another allrecipes.com member. WONDERFUL RECIPE!

—beccalcody

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Oct 17, 2005

Great recipe. The flavor and consistency were awesome, I will make this one again. Next time I will use two 6" pie crusts instead however, there is not enough filling for two 8". Thank you.

—Kate Fisher

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Dec 27, 2004

I used a gramcracker crust,and top it with the french vanila cool whip. You would never guess something so good could be so easy to make

—LORI

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Dec 10, 2010

I made this recipe for Thanksgiving and it came out great. It tasted very much like Pumpkin Pie, but with a lighter flavor. Everyone thought it was delish.

—Julie

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Nutrition

Calories
218 kcal
11%

Carbohydrates
18.8 g
6%

Cholesterol
57 mg
19%

Fat
14.6 g
23%

Fiber
1 g
4%

Protein
3.8 g
8%

Sodium
274 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Cheesecake I

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 218
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 23 %
Saturated Fat 7g 35 %
Cholesterol 57mg 19 %
Sodium 274mg 11 %
Potassium 113mg 3 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 1g 4 %
Protein 3.8g 8 %
** Sugars 10.4g
Vitamin A 91 %
Vitamin C 2 %
Calcium 5 %
Iron 11 %
Thiamin 6 %
Niacin 8 %
Vitamin B6 3 %
Magnesium 4 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.