Double Layer Pumpkin Cheesecake
This pumpkin cheesecake is a great alternative to pumpkin pie, especially for cheesecake fans. Serve topped with whipped cream.
This pumpkin cheesecake is a great alternative to pumpkin pie, especially for cheesecake fans. Serve topped with whipped cream.
Revamping this review ---- I've been making this recipe since Thanksgiving of 2002. Since then, its made its way to work potlucks, holiday dinners, and various gatherings I've attended. I always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe, which in my opinion is a good base. :) First, instead of using the pumpkin puree and all the spices...I simply used a can of pumpkin pie filling...Libby's or the cheap store brand (which i used). I use 3/4 cup. It boosts the pumpkin flavor overall. Make sure your cream cheese is room temperature. It blends better. 3/4 cup of sugar. 1 tsp vanilla. 1/2 tsp cinnamon. You can stop there if you're using the filling. OR..you can continue (even if you're using filling) and add 1 pinch of clove, nutmeg, ginger, and salt. I carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched). Thanks to Stephanie for a wonderful recipe.Read More
Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pumpkin pie filling instead of "having to measure out all the spices" or whatever. What? How lazy are you? There's three spices!Read More
Revamping this review ---- I've been making this recipe since Thanksgiving of 2002. Since then, its made its way to work potlucks, holiday dinners, and various gatherings I've attended. I always like to find shortcuts in the kitchen and these are the few alterations I've made to this recipe, which in my opinion is a good base. :) First, instead of using the pumpkin puree and all the spices...I simply used a can of pumpkin pie filling...Libby's or the cheap store brand (which i used). I use 3/4 cup. It boosts the pumpkin flavor overall. Make sure your cream cheese is room temperature. It blends better. 3/4 cup of sugar. 1 tsp vanilla. 1/2 tsp cinnamon. You can stop there if you're using the filling. OR..you can continue (even if you're using filling) and add 1 pinch of clove, nutmeg, ginger, and salt. I carefully layered 1 1/2 cup of the cream cheese mixture on the bottom of the crust. Then added the pumpkin mixture on top carefully. Make sure your crust is not cracked or out dated when you get it from the store. Place on a cookie sheet and bake for 50-55 mins or until center of pie is set (center will spring back when touched). Thanks to Stephanie for a wonderful recipe.
LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.) cream cheese (MUST be at room temp!), 3/4 cup white sugar, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream (add after the eggs), 1 heaping cup pumpkin puree, 3 tsp pumpkin pie spice. I made my own graham cracker crust and pressed into a 10-inch springform pan. Did NOT bake the crust prior to adding the cheesecake mixture. Poured 2 cups of plain batter into bottom before mixing in the pumpkin. Baked with pan of water on bottom shelf at 350 for 1 hour and then turned off heat and propped the oven door open for another hour. Had one small crack in it but I didn't care because it tasted amazing!! Will make again and again! Side note: graham cracker crust: 1 1/2 cups finely ground graham cracker crumbs, 1/3 cup white sugar, 6 tablespoons butter, (melted), Mix and press into bottom of springform pan with waxed paper.
I made this recipe as directed the first time and it was wonderful; although, it is more of a cheese pie than a cheesecake. To make it easier instead of using all the spices individually I used pumpkin pie spice, and I used lots of it. The second time I made it I made several alterations for a more elegant cheesecake. I made it in a springform pan with a crust made out of crumbled gingersnaps. I added more to the cream cheese layer and used more pumpkin for a more pumpkin flavor. For an elegant top (can also cover up cracks), I bought a folded frozen pie crust and used tiny leaf shaped cookie cutters to cut out leaves which I brushed with butter and cooked separately, and once the cheesecake was cooked I placed the leaves all over the top and then drizzled with carmel. I left out whipped topping all together. It was very elegant and still tasted just as good. However, with the spring form pan and extra cream cheese layer, I had to cook it much longer.
It was GREAT!!!! After reading other reviews I used pumpkin pie filling (instead of puree w/ all the spices). I also added some extra cinnamon, sugar and vanilla. To make it ever better I melted together a bag of caramels and a can of evaportated milk to make a caramel sauce. I drizzeled the caramel sauce over each slice before serving with some whip cream...YUM!
Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pumpkin pie filling instead of "having to measure out all the spices" or whatever. What? How lazy are you? There's three spices!
I think this would have been perfect if I hadn't used too much pumpkin pie filling. Since I did use too much, the center never did set. But all the parts of the cheesecake that DID set properly tasted divine :-) I will make this again, following the recipe more closely! EDIT: I've found this recipe in a Philadelphia cookbook. The instructions here (& this same recipe by this same submitter is on the site elsewhere too with less reviews) are incorrect in step 2. Instead of putting 1 cup of plain batter in bottom, you mix 1 cup of plain batter with pumpkin & spices; ALL the remaining plain batter forms the bottom layer, making a thicker plain section--According to Philadelphia Brand recipe book "A Little Taste of Heaven".
A very tasty dessert! For cheesecake lovers, you may want to double the amount of cream cheese mix. Or, atleast add 1/2 more because the pumpkin pie layer is thicker than the cheesecake layer. It's very rich, but definitely worth it! Gobble, gobble.
I made this cheescake for 'Happy Friday' at work and EVERYONE loved it!!!! I added another 8oz brick of cream cheese, a full 8oz cup of pumpkin and I have a really good recipe for graham cracker crust so I used that. I topped of cheesecake with chopped walnuts mixed in sugar and caramel topping. OMGosh!!! It's 10:20am here and the cheesecake is almost gone. This recipe is outstanding and perfect for the holidays! FYI - the crust recipe is: 1 cup finely crushed graham crachers, 1/4 cup chopped walnuts, 3 tablespoons brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg and 5 tablespoons melted butter, I use salted. You can't go wrong with SOUTHERNBELLE0908's suggestion and this crust!!! Thanks!
Excellent reviews from family & friends. I would recommend using 1 tsp vanilla and 3/4 Cup of Sugar. This recipe will be handed down many times. Thank You
it was good except i had to bake it for an extra 20-25 mins because it didnt have the cheesecake texture. Besides that, it was good. And to avoid having cracks on the cheesecake, I put the pie on a baking sheet filled with a little bit of water.
I made bars instead of a cake/pie. I lined an 8"x13" pan with wax paper, sprayed with Pam, and pressed in the graham cracker crust (2 1/2 cups graham cracker crumbs, 1/2 cup sugar, 2/3 cup butter). I doubled all of the ingredients for the filling and spooned into the crust as directed. I baked at 325 for about an hour (until the center felt set when I lightly poked with my finger), turned off the oven, opened the door, and left it to sit for a few hours before transferring to the fridge. When it was cool, I was able to lift the entire thing out of the pan with the wax paper and easily cut into bars -- which were a HUGE HIT! This is definitely my new go-to recipe for a fall/holiday/winter dessert for potlucks, get-togethers, etc. Yum!!!
Updated: I have made this recipe following the original recipe and the modified version from the highest rated review and here is what I found. When making this cheesecake from the original recipe you get a more firmer cheesecake faster and it tastes sensational. Now when going with the modified "5 star restaurant" review recipe I found that you have to let the cheesecake chill at least overnight in order to not end up eating pudding and you have to cook for much longer than the original recipe states-twice as long in my case. Once the cheesecake has chilled overnight it is less pudding-ish and more like an overly creamy cheesecake. The modified recipe is also not as sweet as the original though I'm not sure that is neccessarily a good thing. I think that in the future I will stick with the original recipe only making extra ( 1 1/2 of the recipe total) to generously fill my pie crust.
Delicious. Everyone loves it. I made mini cheesecakes by using crumbled graham crackers and putting them into the cupcake trays. Wouldnt change a thing!
Ahhhhh....visions... that with this amazing recipe and my amazing culinary skills, I could open up my very own cafe and be just amazing......This is truly how FANTASTIC this is!! I did make my own base with graham cracker crumbs, butter and brown sugar, set in a large spring form pan. I added another cream cheese brick to the mix to make sure there would be enough to reasonably fill up the pan. With that, I did add another egg, a bit more sugar (about 1/4 cup), and 1/2 tsp more vanilla. Because I wanted it very "pumpkin-y" I increased the amount to 1 cup. I also used pie filling instead of puree. I did add more spices too. So delicious, maybe one day I WILL open a cafe and this will be the first thing on my menu! THANK YOU!
Turned out great! Very easy and nice presentation.
I make this recipe at least 5 times every fall, it is a must have! After pouring in the first layer of cheesecake mix, it helps to put it in the freezer for a couple minutes until the rest of the batter is done. That way they don't mix and you get a more defined double layer. I also use pre-mixed pumpkin pie spice instead of individual spices, and I usually sprinkle some cinnamon on top just for show.
Gorgeous. I prefer to use a spring-form pan for my cheesecakes, so I doubled this recipe to accomodate using a 9-inch spring-form pan. I also baked it in a water bath at about 250 F for approximately 90 minutes (or until the edges are firm but the center still has a slight jiggle) then turned off the oven and opened the door to let the temperature slowly drop and prevent the top from cracking. If you're using a water bath, be sure to wrap the outside of the pan in tin foil so you don't get a soggy crust. Once cool, I piped a cinnamon buttercream boarder and garnished with pecans.
This is really good, a few notes however, DO NOT use a stand mixer for this recipe, it will not reach all parts of the cream cheese and will leave chunks. Also I read others used pumpkin pie mix instead of the puree, I did this by accident and the person buying it no longer liked it, the pie mix has condensed sweetened milk in it and adds too much liquid and makes the top more a pumpkin pie over a cheesecake, make sure that is something you want before doing that, if you use the pumpkin puree both layers with be a cheesecake consistency but the top one will taste like pumpkin, everyone I've made it for loves it this way and didn't like it with the pie mix.
This is a wonderful cheesecake recipe! I doubled it and made two. Somehow, I wound up with too much filling so I used my leftovers to make little mini cheesecakes. I had enough to make 6 and my kids went crazy over them. I placed a nilla wafer in the bottom of the cupcake liner, and baked for 15 minutes. Simple to serve and a perfect portion!
Yummy, I followed the advice of others: 1) increased cream cheese to 2 1/2 packages 2) increased sugar by 2tbsp 3) increased content of pumpkin 4) made my own graham cracker crust (1 1/2 cup of graham cracker crumbs, 1/4 cup of sugar, 6 tbsp of butter, 1/2 tsp of cinnamon)- bake crust for 10 minutes prior to adding cheesecake mixture. Like others,I did 1 1/2 cup of plain cheesecake on the bottom and the rest on the top. I lined the bottom of spingform pan with parchment paper, I would cool in the oven with the door closed for a couple of hours before placing it in the fridge to prevent cracking. I baked for 50-55 min. I placed a pan of water on the shelf below because I did not want to place the actual cake in the water as per other reviews and fear of water seaping into cheesecake. Enjoy :)
Wow! This was really good. I had some reservations about this but it tasted awesome!
Wow! This was really good. I had some reservations about this but it tasted awesome!
UPDATE: I just made this with a gingersnap crust and it is sooooo delicious. I knew I was going to want to try it so I made a mini cheese cake with one of my small glass Pyrex bowls. It was the perfect size for a snack (this gives me the idea to make half a batch and bake them in those bowls for a treat!) Anyway- I basically made a graham cracker crust only I found gingerbread graham crackers and used those instead. The extra flavor from them made this cheesecake out of this world delicious!! This cheesecake was AMAZING!!!! I've been wanting to try making pumpkin cheesecake so I decided to give this recipe a try based on the great reviews it had. I followed the recipe to a t (minus adding a little more pumpkin and following others suggestions of putting more "plain" cheesecake on the bottom- for more even layers. I also used pumpkin pie spice since I had that and not all of the individual spices). Anyway- it was great, fabulous, amazing! I absolutely loved it!! I'm making it for both Thanksgiving's I'll be going to this weekend. I'm also going to double it and put it in a cake pan to bring for our holiday potluck at work! I think this is the best recipe I've found on here! If you like pumpkin pie but LOVE cheesecake you'll be sure to love this recipe!!!!
Yummy! I skipped the whipped cream topping. Looks beautiful and taste great!
This was a MILLION times more successful than I anticipated. I saw all the incredible reviews, but not a one did the recipe justice. I made two pies, one for my family and one for my boyfriends family... the first pie was with a homemade graham cracker crust, and the second was store bought... both were given the highest praise... and both my family and my boyfriends family told me they would come after me in my sleep if I even dared take their slice away :-P. This is DEFINITELY going to become a yearly for me. There isn't a recipe out there that can beat this one. Oh, and the best part... I was the one that was given all the praise :-D Thanks for this wonderful prize-winner Stephanie!
DELICIOUSSSSSSSSS! Raves upon raves for this one. I have never been a fan of Pumpkin Pie and yet I wanted to serve a dessert for our Thanksgiving meal that would be *pumpkin-ish* and this is PERFECT! So attractive with its layers, and the flavour is delicious! **Note: Make sure you use just a little whipped topping on top (preferrably the spray kind). I used a little too much of the frozen whipped topping on top, and it seemed to be a bit too runny over the sides when i served the slices. But either way, DEEE-LISH!! The best pumpkin dessert I've ever tried. QUESTION: WHAT IS AN ALTERNATIVE TOPPING THAT I COULD USE INSTEAD OF WHIPPED CREAM (TO ADD AN ATTRACTIVE TOP, BUT ALSO TO HIDE ANY CRACKS THAT MAY OCCUR IN THE BAKING PROCESS. THANKS IN ADVANCE FOR ANY IDEAS!
I have never baked before in my life. The closest I have come is making cake from a box. I've made this pie 3 times, and all 3 times have been a huge success! This recipe was fairly easy for a first timer. The only frustrating thing was that those pre-made graham cracker crusts break easily (I accidentally broke 2 of those darn things). I altered the recipe slightly: -1 teaspoon vanilla extract (instead of 1/2) -3/4 cup Libby's pumpkin puree (instead of 1/2) -1 teaspoon ground cinnamon (instead of 1/2) -1/2 teaspoon Nutmeg (instead of 1/2 pinch) It wasn't bland the other way, but this way if much preferred. I also made my own whipped cream, it was really easy and the texture and taste exceeded store bought whipped cream significantly. This pie took 50 minutes to cook. I would suggest checking it after 40 minutes, just to be safe. But at 35 minutes, it was clearly not even close to being done. Overall, this pie had a good texture, flavor, presentation, and is an overall crowd-pleaser!
This recipe rocks. People actually argued over the last piece. I was forced to make 2 more pies. I deviated from the recipe a little by making the layers more equal, and by using more pumpkin (and spices) than it called for, so the top was more pumpkiny. Even people who hate pumpkin pie loved it.
Really enjoyed this one. Brought it to a work potluck and it was devoured first. I made my own crust using cinnamon graham crackers and ginger snaps. I doubled the recipe to fit better in my spring form pan and also evened out the layers so they were more equal. I piped whipped cream swirls around the edge and added a homemade praline (recipe from this board) on top of each one. Very elegant and very tasty. I will definately make this again.
Wow!!!! First time ever making cheesecake and this was beyond good. I'm not a huge cheesecake fan, but my husband is and he was going on and on at how good it was. I did use three packs of cream cheese otherwise kept recipe exact. I layered the cream cheese filling with 1.5 cups so it was more pronounced. I baked it in a water bath and when it was finished I left it in the oven with the door ajar for about an hour more then popped it in the fridge for about 24 hours prior to serving it to my guests. Father-in-law raved about it too. Presentation was something like you'd be served up at a restaurant. My husband couldn't believe I'd made it - lol. Thanks for sharing this wonderful recipe, which, will stay in my recipe box for all time.
I used a 9 inch spring form pan and made my own crust from grahahm crackers. I increased all ingredients by 1/3 and added a/3 cup sour cream. Like several reviewers, I used 1.5 cups od the mixture(w/o pumpkin) for the bottom. I have made this cake on 2 occasions and both times everyone like it. I increased the cooking time to 55-65 minutes.
Very tasty, however baking it at 325 for 40 minutes is not nearly long enough. I baked it like that and it was not even close to being done. After reviewing many other recipes I have found that the most used baking temp is 350 for one hour. I did this for my second cheese cake and it turned out wonderful!! I also added just a little more than a pinch of nutmeg and cloves...
My first pie that I baked in my 20 years of life and it came out perfect! Its so yummy. I am a BIG cheesecake fan and this made my tastebuds wild! I used pumpkin pie mix instead of puree, but i still added the spices to give it an extra kick. I will make more to share with others, my family loved this! Woohoo! God Bless!
The cream cheese taste is overwelming
This was really good and everyone liked it but it just didnt' have the flavor I expected it to. Will try it again though.
There should be 10 stars available for rating this recipe. I have been using recipes from this website for 2 years and this is the best one I've ever tried. I've made it for Thanksgiving the last 2 years and it's always the first one gone. It's nice to have a pumpkin flavor without the overpowering taste or mushy texture of pumpkin pie. This is easy, delicious and you can make it a week ahead of time (as long as you hide it from your family in the back of the freezer!).
The best pie ever! Only problem is I have to make too many every holiday. Once I make it I am asked if I will make a whole one for many people who try it. I did make a couple small changes to the recipe to taste but the recipe is pretty perfect as is. Thanks you submitter very yummy!
Without a doubt the easiest and tastiest cheesecake I have ever made! The double layer effect is nice and the pumpkin flavor is mild. I followed the recipe exactly as written and the result was a creamy textured and delicious dish. Got lots of compliments on this one, it's a keeper! Ammended 11/2005...Cutting back on sugar this year, I made this recipe with 1/2 cup of Splenda baking sweetener, it is a mix of sugar and Splenda. It is just as good and the texture was not changed at all. I'm happy to have this recipe to satisfy my sweet tooth during the holidays without having the dreaded sugar crash!!!
Delicious, you MUST make this! I added 1/2 sour cream. I do this with cheesecakes, as I think it adds to the texture and I think the tartness blends the flavors well. I also added a dash or two of extra spices to appeal to my tastes. The cake baked up PERFECTLY in a wet oven and took ~50 minutes. I opened the oven door and let it cool for 1 more hour, before letting cool on the counter for about 1 more hour then fridge. It looked perfect, NO cracks.
This is a very, very good cheesecake. I used finely chopped pecans and gingersnaps for my crust and the combination was the perfect complement......ummmmm, good!
The first time I made this I was making two pies so I doubled the recipe. As always when I'm doubling I forget that I'm doubling and forget to double a ingredient. This is what happened with the eggs and instead of using four I used two and it was amazing. Rich, creamy and zero cracks. The second time I made this and was doubling I made it with all four eggs and my batter was way too soupy and runny but the main difference was my pies cracked SEVERELY. Lesson: If you , half the egg in this recipe your pie will be richer and creamier AND you shouldn't have a problem with cracking
Just a hint to those who've ever had their Cheesecake crack: Place a cake pan, half filled with boiled water in bottom of oven while cheesecake bakes. I helps keep the oven moist & cheesecake is less likely to crack! Good luck & Have a Happy Holiday!
Made this for Thanksgiving at my in-laws this year. Huge success. Used a 10" spring form pan, ginger snaps to make crust, 3 - 8oz packages of cream cheese and pumpkin pie filling instead of the pumpkin puree. Was able to omitt the spices since using the pie filling. Follow directions for asembly and bake on a cookie sheet to help prevent drying. Remove from oven and let cool before removing pan sides. Will definately make again.
A good starting recipe. I followed the advice SOUTHERNBELLE0908 posted in her review and made a few tweaks of my own. I increased the vanilla extract to 3/4 of a Tablespoon and I folded in 1/2 Cup Sour Cream after the eggs were added and increased the pumpkin puree to 1 Cup. I also omitted the individual spices and substituted 2 Tablespoons of 'Spice Island' Pumpkin Pie Spice. If using McCormick or Tone's, I suggest using 3 Tablespoons. Immediately after the puree and sour cream are folded in, pour the filling in to a 10" springform pan and place it in a water bath with boiling water half way up the springform pan. Bake in a preheated 325 degree F oven for 50 minutes to 1 Hour or until center is jiggly like jello. Turn off oven and open oven door and let sit for 1 hour. Transfer to refrigerator and let sit 3-4 hours or overnight. Serve with warm caramel sauce or vanilla bean ice cream....Yum! Enjoy!
Followed the recipe exactly and it was a huge hit! Made it for Thanksgiving and Christmas and there wasn't one piece left. Thank you for sharing
Just one quick question. If I want to bake more than one cake at a time, should I change the temperature and/or the cooking time. I want to bake two cheesecakes at once. Thanks!
I hate pumpkin pie, but my husband likes it.I compromised with this on Thanksgiving and it was delicious.Almost tastes like the new pumpkin spice latte's at Starbuck's!Must be good - caught hubby eating it out of the pan for breakfast the next day.I made it with a ginger snap cookie crust - that really set it off.Will be an annual Thanksgiving dessert at my house!
i have never really been a great baker but this cheesecake proved me wrong...it was soooo delicious and wonderful. my hubby who does NOT eat sweets had at least 4 servings of it in 2 days. the BEST cheesecake i have ever tasted.
This was so easy and delicious. No one could believe that it was my first attempt at a Pumkin Cheesecake because it was so delicious. I received so many compliments. I was extremely impressed.
This was so easy to make! I am a cheesecake lover, but I've never attempted to make my own--if I knew it was this easy, I would have done it a long time ago. Very tasty!
OMG! What a wonderful recipe! It will definitely become one of my favorite holiday recipes. Thanks so much for sharing!
AWESOME! I made a double recipe of this for two seperate get-togethers this weekend. I was handing out the recipe BEFORE I had even tasted it! THANK YOU for this great recipe. The only modifications I made was to add a total of 1 cup of pumpkin for more pumpkin flavor, and 1/4 teaspoon pumpkin pie spice, in addition to the other spices. Everyone loved it!
This recipe was easy to make and tastes great! Make sure to cool overnight in fridge though. Very rich cheesecake!
This is a very good and very easy recipe. I used Libby's canned pumpkin for the puree and it worked great. Be sure the cream cheese it at room temp or the cream cheese so that it blends well. A delightful taste!
I made this for a Christmas party pot luck and it was such a hit! I followed another viewer's changes for it to fit in a springform pan and it came out deliciously! My crust wasnt nearly as thick as I wanted to be, but next time I'll just use more graham crackers (besides no one seemed to notice it at all except me). I wanted a thicker layer of cheesecake so I used 3 packages of cream cheese. I also let it bake for an hour, then turned the heat off and cracked the door and let it sit in the oven for an hour. After it set over night, it was perfect for travel. I cannot express how much I (and everyone else at the party) LOVED this recipe. Anyone, even for myself, who's a novice baker, could make this. I'll definitely make this again (: Thank you!
To make it even easier, I just use pumpkin pie filling instead of canned pumpkin and the individual spices.
This pie is delicious! I used canned pumpkin topping (Libby's) but still add the spices to make it extra flavorful. I also put more of the cream cheese frosting in the bottom layer. A tip--don't let your cream cheese get too soft or the pumpkin layer will sink into it.
I have never made a cheesecake, but this turned out great. I added the extra sugar (3/4 cup) and vanilla (full tsp) as other suggested, and I also baked for 50 minutes. It didn't seem set until I actually touched the middle with my finger (a tip for a cheesecake first-timer!) I also spread 1/2 of the cream cheese mix for the bottom layer versus just 1 cup... Love it, and so did our guests!
I received such great comments from this cheesecake... friends were raving and one even asked to take some home! my husband is not a cheesecake fan but he thinks it tastes great! the 2nd time i made this i made my own gingersnap crust using a springform pan... tasted great but i should have increased recipe by 50% so that it's not so thin/flat, looks like a flan to me! Also both times I omitted the cloves and whipped cream topping and used 1 tbsp less sugar (i find my homemade pumpkin puree sweet enough), turned out great! Great recipe, thanks Stephanie!
This is a GREAT cheesecake. The only thing I would add is cook it a little longer and handle it very gently to avoid cracks. Also adding more cream cheese helped too. YUM!
Amazing!!! I changed it to 12 servings and baked it in a 9" springform pan. But I changed the cooking time to 1 hour and that was too long, it cracked! But I covered the crack with whip cream. My graham crust was: 1 1/2 cups finely ground graham cracker crumbs, 1/3 cup white sugar, 1/3 regular smart balance (melted). Processed and press into bottom of springform pan. I didn't pre-bake it! I just poured the batter on top & it was the crispiest, best graham crust I've ever made! It was either because of not pre-baking or because I used regular (instead of light) smart balance. I also tried to have the layers be the same thickness, I just eye-balled it.
Excellent! I've been looking for a pumpkin cheesecake recipe for a while. This one definitely fits the bill - I'll be making again and again.
Absolutely delicious! I used a 9 in premade regular pie crust. I folded in 1/4 cup of sour cream after adding the eggs and doubled the amount of cinnamon, vanilla, and nutmeg. I baked mine on top of a cookie sheet with a bit of water in the bottom to prevent cracking. Also, I let my pie cool in the oven with the door open for about half an hour before removing from the oven. I then cooled it for an hour or so on the kitchen counter before refridgerating. I had no cracks but when I went to try a piece exactly 3 hours after I put it in the fridge, it was still slightly warm. You will need to refridgerate for at least 4-5 hours before its the perfect temperature to dig in. I topped mine with store-bought caramel sauce and whipped cream - yum!!!!
Oh my gosh, this recipe was to die for! At first I though all these positive reviews were too good to be true, but they're not. I made mine with home made whipped cream (1 pint whipping cream and 2 tablespoons of powdered sugar beat until it becomes a whipped cream consistency) and brought it to a company potluck. It was a HUGE success, this is one recipe that's going to become a regular!
For Christmas 2011, this pie single handedly restored my reputation after the sweet potatoe pie fiasco of 2010. Baked perfectly without a crack. Thank you. I made a few changes thanks to the reviews: 1. Eggs and cream cheese were room temperature 2. Put 2 c. of cream cheese batter in crust. 3. I used the Libbys Pumpkin Pie filling rather then pumpkin puree. 4. I added an additional 3 tablespoons of sugar to the batter. 5.I used the water bath method for baking (cookie sheet with water placed pie pan on sheet). 6. I backed for an additional 20-25 minutes. 7.I let the pie cool in the oven with the door open and the oven off of course.
A huge hit at Christmas parties. I swirled the pumpkin into the mix instead of blending it in completely, this gave it a nice marbled look.
This was excellent! I would recommend sprinkling with a dash of cinnamon when serving.
This is OUT OF THIS WORLD!!! I even made it low fat and no one coud tell! I used neufchatel cheese and added an extra package of it as per another review. Also used xylitol instead of sugar. I was so proud of myself. Thanks for the awesome recipe!!!!!
I love cheesecake, but I don't love pumpkin. I was eager to try this for the holidays to please some pumpkin pie lovers and the cheesecake lovers in one. I must say, I was very impressed with this. I used a fresh pumpkin, and added very little sugar to my crust. It was very very very great. I've recommended this recipe to many of my friends, and this will be a new holiday tradition for the fall in my family.
Very good! Mine turned out a little softer than expected, but still very tasty! I let it sit in the fridge for 5 hours and it's extremely good, I just like my cheesecake to be a little thicker and richer. But this is very light and airy, perfect for after a big meal!
This is easy and everyone loves it! In addition to the original version, I made a vegan version, substituting fake cream cheese and egg replacer. It turned out great, and my vegan daughter loved it for Thanksgiving!
terrible.. u couldnt taste the pumpkin..
At a very beloved, traditional Thanksgiving at my in-laws last year, I brought this as the pumpkiin pie. Everyone wanted an extra piece and asked for it for next year! Love combining the cheesecake and pumpkin pie. It is not as heavy as a regular cheesecake and has great balance with the pumpkin.
This is my husband's favorite cheesecake and it is so good. I'm usually all about chocolate, but I would eat multiple servings of this non-chocolate delight!
I am a huge fan of pumpkin cheescake, and I've tried a few of the other recipes on this site....but this one was the BEST!! I made the following modifications: I used 3 8oz packages of cream cheese, and I used 4 medium eggs. I used freshly ground spices, which made all the difference. Also, I chose to marble the two colors together, rather than to layer them. Personal preference, but it was absolutely beautiful when I pulled a toothpick through to make swirls. Thanks for such a great recipe....it will become a classic in this house!!
FANTASTIC!!! Read a lot of other reviews, and from those came up with this. Made it in a 8X8 glass baking dish so it looked more like a cheesecake instead of pie. Used 1 1/2 cups crushed cinnamon grahams, 3 Tab cinnamon sugar, 7 Tab melted margarine for the crust pressing it in the bottom and up the sides. I spread about 1/2 of the cheese mix into the crust instead of only a cup. This made the appearance of the cheese balance better with the pumpkin. I increased the spices in the pumpkin mix to 1 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp nutmeg. I also mixed 2 Tab sugar into these spices before adding to the pumpkin to help the spices blend better with the wet mix. This avoids lumping of spices. I had a major oopsie and this still came out beautifully. I forgot to turn the oven back on after baking pies. After 35 minutes in a cooling oven I discovered my mistake. I left it in the oven and turned the oven back on. Came back 20 minutes later and the cake was done perfectly. What more can you ask for in a recipe? :o)
This has become a family favorite! Very, very tasty...and a little twist on the traditional pumpkin pie. I always make the filling 1/2 and 1/2, and add extra pumpkin and spices.
Delicious. Tastes like you took a mouthful of pumpkin pie and a mouthful of cheesecake at the same time! Next time I will use a homemade crust.
This cheesecake is delicious, but I do make a few changes as others have mentioned to make it more like a cheesecake and less like a pie. I make it in a springform pan, and bake for 50min in a water bath, then turn off the oven and let it sit in the oven for another hour. Take out and wrap with foil, then refridgerate overnight. Turns out perfect with no cracks everytime! I also use 3 packages of cream cheese, and a 1/2 cup of sour cream. I mix the pumpkin into all the cheese mixture instead of doing layers. This got RAVE REVIEWS when I made it.
I'm not a huge pumpkin pie or cheesecake person but I will eat this. And this is the recipe my sister requests EVERY thanksgiving and Christmas. Perfect the way it is although I did make it once with a little more pumpkin in it.
this is a perfect holiday recipe, especially if you go to big family gatherings where everyone brings the most traditional desserts. it provides great variety. i had a hard time imagining what pumpkin cheesecake would taste like; it was fabulous. i, unlike many of the reviewers, adore both cheesecake (although it is not a dessert to eat every day or even week due to fat content and richness), and pumpkin pie (though it's sometimes difficult to enjoy pumpkin recipes other times of the year). so, this recipe combines both of those delicious qualities without being very similar to either one independently. i added extra pumpkin, nearly doubliing it, and used 1 tsp of pumpkin pie spice because it was on hand and i enjoy that flavor more than the individual spices. highly recommended! this will be a new staple tradition, especially for the holiday season...
This dessert was a big hit among cheesecake and pumpkin pie lovers!
Didn't have much flavor. I was expecting to taste both cheesecake and pumpkin pie but it tasted like a watered down or diabetic pumpkin pie. Also increased the cooking temp to 350 degrees like everyone else recommended and still required a full 1 hour to cook.
Simply excellent! When I served this to my husband and one of his friends I told them that it was a new recipe and I couldn't vouch for it as I hadn't tried it yet. After his first bite the friend said "You should vouch for it! You should definitely vouch for it!" and my husband told me to replace the traditional Thanksgiving pumpkin pie with this recipe. Thanks for an outstanding addition to my recipe box. Don't change a thing.
I was disappointed in the way this turned out--probably partly because I made the pie in a larger than normal graham cracker crust, and so the layers were thinner. There was too much crust in relation to the filling, and so not enough of a "cheesecake effect". Also the filling didn't seem sweet enough. It was good but just not really good, as I'd hoped it would be. I didn't even put it out at our Christmas Eve party, as I didn't think it measured up to what I'd hoped it would. I don't think I'd try it again, as there didn't seem to be too much potential for a really great dessert there. If I did try it again, I'd make it in a smaller graham cracker crust and add 1/4 cup sugar to the filling. I might even 1 1/2 time the filling.
Fam loved it!
sooooo delicious! & very easy to make. thanks :)
Amazing! I have tried for 4 years to find a great pumpkin cheesecake recipe and now my search is over!
i make at least 4 of these during Christmas....they dont last 1 day in my house!!
RAVE REVIEWS! We had a houseful of guests for Thanksgiving dinner and this was a perfect dessert for the holiday. Looking back at the recipe, I realise now that I reversed the directions!!! I removed the 1 cup of batter and added the pumpkin, etc., to the 1 cup and spooned that on top -- too funny! Anyway, it turned out perfectly so if anybody wanted to try that.... it works!! Intentional adjustments that I made: increased pumpkin to 3/4 cup, omitted the cloves (didn't have any) and increased the cinnamon to 1 teaspoon. I'll definitely be making this for Christmas - Excellent!
Awesome recipe! I've made this cheesecake many times in the last two years or so. Everyone loves it! I actually had people call me last Thanksgiving wanting to buy them! And super easy to make!
I've been looking for a pumkin cheesecake recipe ever since my best friend's grandmother introduced me to this dessert, There is NO WAY you could be disappointed with it! Look at the number of stars it has after 112 REVIEWS!!!!! Try it, you WILL NOT be dissapointed. Now I need how to learn how to make my OWN crust!!!
OH MY GOSH, this is soooo good! I added about 2/3 cup of pumpkin, and it is the perfect amount of pumpkin. Next time I might do like others suggested and make a little more cream cheese mixture to make it more of a cheesecake flavor on the bottom layer, but otherwise, this is a winner! Can't wait to make it for Thanksgiving!
FANTASTIC! Even for those of us who aren't experts at baking cheesecake!
AMAZING!!! I made this several times and everyone has loved it. I always let the cake rest for half an hour before I put it in the oven. I also bake it in a water bath and it hasn't cracked yet.
I followed SOUTHERNBELLE's recommendations and added the sour cream, another block of cream cheese and more cinnamon and nutmeg. I did not have any cloves and I forgot the spiced rum. I used a 9 inch springform pan, made my own graham crust and baked it in a water bath. It came out AWESOME. It tasted like something I'd get at the Cheesecake Factory and if it were a little taller it would have looked like it too. I'll use that recipe from now on for cheesecake and just adjust the flavors accordingly.
WOW! this was DELICIOUS and incredibly easy to make. My family loved it and I will definitely be making this again!