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Pumpkin Cheesecake I

Pumpkin Cheesecake I

"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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1 h 10 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

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  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.

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Read all reviews 130
  1. 169 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

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Most positive
Least positive

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...

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!...

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 the...

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 gingersna...

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

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 defin...

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.

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 was a fun and easy recipe. I am sure to make it again.

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