Recipe by J M Thomas
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (8 ounce) packages
1 (15 ounce) can
1 1/4 teaspoons
prepared 8 inch pastry shells
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!
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.
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!
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!!
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!
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.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheesecake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 132
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This rich and creamy cheesecake is a great alternative to pumpkin pie.
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.
Discover the simple trick to perfect, crack-free pumpkin cheesecake.