Pumpkin Cheesecake I

Pumpkin Cheesecake I

121 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
J M Thomas
Recipe by  J M Thomas

“I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch pie pans

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
  3. Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Share It

Reviews (121)

Rate This Recipe
Wilemon
131

Wilemon

This was pretty good, although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar, let out the ginger and added 1 1/4 teaspoon pumpkin pie spice, 1 teaspoon vanilla, 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea!

KARENSKARE
66

KARENSKARE

Delicous!! Better than plain old Pumpkin Pie! The only thing I did different was drizzled caramel syrup over it before I served it, and also topped it with whip cream and crushed ginger cookies! YUMMY!!! Even my kids loved it! Thanks for a great recipe!

Rebslo
50

Rebslo

Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie, but after tasting it they were very impressed!!

More Reviews

Similar Recipes

Marbled Pumpkin Cheesecake
(442)

Marbled Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake
(284)

Double Layer Pumpkin Cheesecake

Pumpkin Cheesecake in a Gingersnap Crust
(214)

Pumpkin Cheesecake in a Gingersnap Crust

Pumpkin Cheesecake I
(63)

Pumpkin Cheesecake I

Pumpkin Cheesecake I
(46)

Pumpkin Cheesecake I

Mini Pumpkin Cheesecake
(24)

Mini Pumpkin Cheesecake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 14.6 g
  • 23%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Double Layer Pumpkin Cheesecake

>

next recipe:

Kahlua(R) Pumpkin Cheesecake