Pumpkin Cheesecake I Recipe - Allrecipes.com
Pumpkin Cheesecake I Recipe
  • READY IN ABOUT hrs

Pumpkin Cheesecake I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch pie pans Change Servings
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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 pastry shells.
  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

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!

 
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.

 
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!

 
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!!

 
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!

 
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.

 
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

 
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.

 

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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.

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