Pumpkin Cheesecake II Recipe

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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!

—Patience

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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.

—IANKRIS

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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. =)

—menasheep

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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.

—RheasChoice

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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.

—LNMNS

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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).

—t3cbutterfly

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Nov 03, 2007

Best cheesecake recipe I've ever made. YUMMY!

—Ronda R.

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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)

—BUSYMOMMA5

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Nutrition

Calories
407 kcal
20%

Carbohydrates
35.4 g
11%

Cholesterol
132 mg
44%

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.

Nutritional Information

Pumpkin Cheesecake II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 407
Calories from Fat: 243

% Daily Value *
Total Fat 27g 42 %
Saturated Fat 13.3g 66 %
Cholesterol 132mg 44 %
Sodium 366mg 15 %
Potassium 157mg 4 %
Total Carbohydrates 35.4g 11 %
Dietary Fiber 0.9g 4 %
Protein 7.4g 15 %
Sugars 24.8g
Vitamin A 68 %
Vitamin C 1 %
Calcium 9 %
Iron 18 %
Thiamin 6 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 6 %
Folate 14 %

* 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.