Pumpkin Cheesecake I

Pumpkin Cheesecake I

63 Reviews 7 Pics
J M Thomas
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch cakes

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.

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Reviews (63)

Rate This Recipe
Boomersooner1955
58

Boomersooner1955

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

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

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!!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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