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Pumpkin Cheesecake II

Pumpkin Cheesecake II

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. 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.
  3. Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
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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!


It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =)

Rhea Rezsnyak Widdis

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.