Pumpkin Cheesecake I

Pumpkin Cheesecake I

65

"My mother gave this recipe to me, and I'm glad she gave it to me. I think it's better than regular pumpkin pie, it doesn't have a real strong pumpkin taste. It's great! My boyfriend doesn't like pumpkin pie but he sure likes this! Originally submitted to CakeRecipe.com."
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Ingredients

servings 581 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 731 mg
  • 29%

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.

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Directions

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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 crusts.
  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

65
  1. 86 Ratings

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Most helpful positive review

I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust inste...

Most helpful critical review

I think more pumpkin could be added here, as the pumpkin flavor was very very subtle. Good, creamy texture though, everyone loved it. Also, I used canned pumpkin pie filling which includes all t...

I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust inste...

This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp. flour & 4 Tbsp. milk. Adding flour gives the cheesecake structure. Since I prefer my cheesecake a l...

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...

Very good. I used this recipe for cupcakes instead of pie and turned out great. Added a little more spices and sugar. Put in cupcake liners with vanilla wafers for crust and baked for 20 min ...

I love cheesecake and pumpkin pie, so I was excited to try this. It lived up to my expectations, and my whole family enjoyed it as part of our Thanksgiving dinner. I used pumpkin pie spice, wh...

i'm following a low carb diet and this is a fantastic recipes if you do the following: cut the recipe in half, use splenda instead of sugar, and bake in a glass dish. When it's cooled, spoon in...

Boy! did this pie go over well. It is so much better than regular pumpkin pie and doesnt have that overwhelming pumpkin pie taste. Smooth taste and easy to make. I make 1 deep dish pie instea...

I think more pumpkin could be added here, as the pumpkin flavor was very very subtle. Good, creamy texture though, everyone loved it. Also, I used canned pumpkin pie filling which includes all t...

I will never make a plain pumpkin pie again. This was outstanding.