Best Pumpkin Cheesecake

4.5
(23)

If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.

2
2
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
16
Yield:
2 to 9 - inch pies

Ingredients

  • 3 (8 ounce) packages cream cheese

  • 1 cup white sugar

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 tablespoon pumpkin pie spice

  • 6 eggs

  • 1 cup pumpkin puree

  • 2 (9 inch) prepared graham cracker crusts

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)

  2. In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.

  3. Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

Nutrition Facts (per serving)

407 Calories
27g Fat
35g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 407
% Daily Value *
Total Fat 27g 35%
Saturated Fat 13g 67%
Cholesterol 122mg 41%
Sodium 366mg 16%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 3%
Total Sugars 25g
Protein 7g
Vitamin C 1mg 5%
Calcium 73mg 6%
Iron 2mg 10%
Potassium 157mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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