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Pumpkin Cheesecake I
SUBMITTED BY:
J M Thomas
PHOTO BY:
Love2Bake
"I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste."
RECIPE RATING:
Read Reviews
(77)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
50 Min
READY IN
1 Hr 10 Min
Original recipe yield 2 - 8 inch pie pans
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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 pastry shells.
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.
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REVIEWS
Reviewed on Oct. 7, 2002 by Rebslo
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Rebslo
Oct. 7, 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!!
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13 users found this review helpful
Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My...
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Reviewed on Oct. 17, 2005 by
Kate Fisher
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Kate Fisher
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.
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9 users found this review helpful
Great recipe. The flavor and consistency were awesome, I will make this one again. Next time...
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Reviewed on Nov. 1, 2005 by KARENSKARE
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KARENSKARE
Nov. 1, 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!
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8 users found this review helpful
Delicous!! Better than plain old Pumpkin Pie! The only thing I did different was drizzled...
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Reviewed on Dec. 26, 2005 by JOJO
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JOJO
Dec. 26, 2005
I made this cheesecake for Thanksgiving and it was a big hit. This was the first time I had made cheesecake or baked for that matter....it was a fun and easy recipe. I am sure to make it again.
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6 users found this review helpful
I made this cheesecake for Thanksgiving and it was a big hit. This was the first time I had...
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Reviewed on Dec. 1, 2003 by
Wilemon
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Wilemon
Dec. 1, 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!
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6 users found this review helpful
This was pretty good, although I did make quite a few changes. I used graham cracker crust....
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Reviewed on Dec. 5, 2006 by beccalcody
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beccalcody
Dec. 5, 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!
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5 users found this review helpful
I made this recipe for thanksgiving, and it was an instant new family favorite. The recipe...
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Reviewed on Dec. 27, 2004 by LORI
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LORI
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
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5 users found this review helpful
I used a gramcracker crust,and top it with the french vanila cool whip. You would never guess...
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Reviewed on Nov. 6, 2003 by
ESKMom
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ESKMom
Nov. 6, 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.
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5 users found this review helpful
I found this cheesecake to be a little bland compared to the other pumpkin cheesecake recipes...
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Reviewed on Dec. 21, 2006 by
pixidust
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pixidust
Dec. 21, 2006
Made this one after Thanksgiving to test it out for Christmas. Love it! Going to follow the advice this time and put it into one 9" graham cracker crust pan instead of two 8". This will definately be a family favorite for years to come. Thanks for the great recipe. It is sooooo easy!
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4 users found this review helpful
Made this one after Thanksgiving to test it out for Christmas. Love it! Going to follow the...
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Reviewed on Nov. 21, 2005 by pepper540
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pepper540
Nov. 21, 2005
I made this twice- once for my roommates (as a test) and another for my boyfriend's family. Everyone who tried it loved it! It didn't taste too pumpkiny whichw as good, although, it did look more pie and not cheesecake (with a dark orange color). Maybe I added too much pumpkin. Either way, it was delicious, and I'll be making this every fall! Thanks!
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4 users found this review helpful
I made this twice- once for my roommates (as a test) and another for my boyfriend's family....
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