Pumpkin Cheesecake II

17 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

Ingredients

3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 cup pumpkin puree
2 (9 inch) prepared graham cracker crusts

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Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
407 cal
20%

Fat
27 g
42%

Carbs
35.4 g
11%

Based on a 2,000 calorie diet

Reviews (17)

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Patience

Dec. 4, 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 ..." 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!"

menasheep

Oct. 24, 2005

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

RheasChoice

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...." See more"

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