Pumpkin Cheesecake II17 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“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.” - by David Schilke
Original recipe yields 2 - 9 inch pies
- Preheat oven to 375 degrees F (190 degrees C.)
- 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.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Amount Per Serving (16 total)
- 407 cal
- 27 g
- 35.4 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 ..." See morehelpings!!! 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!"
"It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =)..." See more"
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