Search thousands of recipes reviewed by home cooks like you.

Pumpkin Cheesecake I

Pumpkin Cheesecake I

J M Thomas

J M Thomas

My mother gave this recipe to me, and I'm glad she gave it to me. I think it's better than regular pumpkin pie, it doesn't have a real strong pumpkin taste. It's great! My boyfriend doesn't like pumpkin pie but he sure likes this! Originally submitted to CakeRecipe.com.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

Add to list

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 crusts.
  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Boomersooner1955
60

Boomersooner1955

11/12/2006

I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust instead of 2 regular. It was very good, even our non-diabetic friends enjoyed it. It was very fluffy and light and had a nice smooth consistency. We added a dollop of sugar free cool whip and a few chopped pecans before serving. I will definitely make this recipe again.

KVN2003
44

KVN2003

4/12/2007

This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp. flour & 4 Tbsp. milk. Adding flour gives the cheesecake structure. Since I prefer my cheesecake a little firmer, this works well and for those with the same preference, you may want to try this. I served this dessert for Easter and it went over very well with many compliments received. Good post!

Rebslo
43

Rebslo

12/20/2003

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

ADVERTISEMENT