Pumpkin Cheesecake II Recipe - Allrecipes.com
Pumpkin Cheesecake II Recipe

Pumpkin Cheesecake II

Recipe by  

"If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
  3. Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2004

I used light cream cheese, lite sour cream and an egg substitute in this recipe. I also used the reduced fat graham cracker crust. I cooked it for 1 hour and this turned out wonderful! Hubby had 3 helpings!!! I saved myself 200 calories and it tasted very rich and yummy! This is going to be a favorite around my house during the holidays!

Most Helpful Critical Review
Nov 24, 2006

We didn't really care for this recipe. It was too much cream cheese and not enough pumpkin.


22 Ratings

Oct 24, 2005

It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =)

Oct 10, 2003

This recipe was great and easy to do. only thing was the cooking time. next time i will cook it for less time. they came out a little browned.

Nov 20, 2006

I had never made cheesecake before and made this recipe with some lower fat and lower sugar substitutions. It came out so well--the flavor was creamy and mild and just great! 45 minutes was the perfect cooking time for the pie.

Sep 27, 2010

This is oh-so-yummy. I love cheese cake and my husband loves pumpkin pie (and he didn't even notice that fact that it was cheesecake or the other changes I made :) tehehe). You definitely have to wait for it to cool and refrigerate before eating though, otherwise it tastes heavily of egg. The next day I heated it up in the microwave and topped it with some vanilla ice cream. I did make some changes to make it a little less of a guilty pleasure ... I used lite cream cheese, lite sour cream, Splenda blend sugar (half real-half not), egg white substitute (1/4 c per egg), a Heartland granola pie crust, and made my own pumpkin pie spice (1/2 t cinnamon, 1/4 t ginger, 1/8 t allspice/cloves, and 1/8 t nutmeg ... per every 1 t of pumpkin pie spice needed).

Nov 03, 2007

Best cheesecake recipe I've ever made. YUMMY!

Oct 20, 2003

Hi! My name is Matt. I am busymomma5's son. this is awesome! it's the greatest you can get! (maybe its just because my mom made it)


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 366 mg
  • 15%

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

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