Pumpkin Cheesecake I120 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“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.” - by J M Thomas
Original recipe yields 2 - 8 inch pie pans
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (16 total)
- 218 cal
- 14.6 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (120)Rate This Recipe
"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..." See more, 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!"
"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..." See more!!! Even my kids loved it! Thanks for a great recipe!"
Pumpkin Cheesecake II
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