Pumpkin Cheesecake II

Pumpkin Cheesecake II

"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

1 h 5 m servings 407 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

17
  1. 22 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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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 ...

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

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.

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 ...

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 hav...

Best cheesecake recipe I've ever made. YUMMY!

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)

I don't like pumpkin but everyone else loves this cheesecake when I make it at Thanskgiving.

This was AMAZING! I took it to Christmas dinner and it was a huge success, even with the people who said they weren't crazy about pumpkin. Just perfect in both texture and flavor. Thanks so much!

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