Recipe by David Schilke
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (8 ounce) packages
pumpkin pie spice
2 (9 inch)
prepared graham cracker crusts
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!
We didn't really care for this recipe. It was too much cream cheese and not enough pumpkin.
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 perfect cooking time for the pie.
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).
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)
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheesecake II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 243
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.
Discover the simple trick to perfect, crack-free pumpkin cheesecake.
This rich and creamy cheesecake is a great alternative to pumpkin pie.