Pumpkin Cheesecake I60 Reviews
“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.” - by J M Thomas
Original recipe yields 2 - 8 inch cakes
- 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 crusts.
- 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 (6 total)
- 581 cal
- 39.1 g
- 50.2 g
Based on a 2,000 calorie diet
Reviews (60)Rate This Recipe
"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 ..." See more2 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."
"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 ..." See morefirmer, 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!"
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