Rating: 4.36 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
16
Yield:
2 - 9 inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C.)

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  • 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.

  • 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

407 calories; protein 7.4g; carbohydrates 35.4g; fat 27g; cholesterol 122.3mg; sodium 365.9mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 4 stars
12/05/2004
I used light cream cheese, lite sour cream and an egg substitute in this recipe. I also used the reduced fat graham cracker crust. I cooked it for 1 hour and this turned out wonderful! Hubby had 3 helpings!!! I saved myself 200 calories and it tasted very rich and yummy! This is going to be a favorite around my house during the holidays! Read More
(22)

Most helpful critical review

Rating: 3 stars
11/24/2006
We didn't really care for this recipe. It was too much cream cheese and not enough pumpkin. Read More
(6)
25 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
12/04/2004
I used light cream cheese, lite sour cream and an egg substitute in this recipe. I also used the reduced fat graham cracker crust. I cooked it for 1 hour and this turned out wonderful! Hubby had 3 helpings!!! I saved myself 200 calories and it tasted very rich and yummy! This is going to be a favorite around my house during the holidays! Read More
(22)
Rating: 5 stars
10/24/2005
It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =) Read More
(15)
Rating: 4 stars
10/10/2003
This recipe was great and easy to do. only thing was the cooking time. next time i will cook it for less time. they came out a little browned. Read More
(13)
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Rating: 4 stars
10/20/2003
Hi! My name is Matt. I am busymomma5's son. this is awesome! it's the greatest you can get! (maybe its just because my mom made it) Read More
(13)
Rating: 5 stars
11/03/2007
Best cheesecake recipe I've ever made. YUMMY! Read More
(11)
Rating: 5 stars
11/20/2006
I had never made cheesecake before and made this recipe with some lower fat and lower sugar substitutions. It came out so well--the flavor was creamy and mild and just great! 45 minutes was the perfect cooking time for the pie. Read More
(10)
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Rating: 5 stars
09/27/2010
This is oh-so-yummy. I love cheese cake and my husband loves pumpkin pie (and he didn't even notice that fact that it was cheesecake or the other changes I made:) tehehe). You definitely have to wait for it to cool and refrigerate before eating though otherwise it tastes heavily of egg. The next day I heated it up in the microwave and topped it with some vanilla ice cream. I did make some changes to make it a little less of a guilty pleasure... I used lite cream cheese lite sour cream Splenda blend sugar (half real-half not) egg white substitute (1/4 c per egg) a Heartland granola pie crust and made my own pumpkin pie spice (1/2 t cinnamon 1/4 t ginger 1/8 t allspice/cloves and 1/8 t nutmeg... per every 1 t of pumpkin pie spice needed). Read More
(10)
Rating: 5 stars
12/25/2008
This was AMAZING! I took it to Christmas dinner and it was a huge success even with the people who said they weren't crazy about pumpkin. Just perfect in both texture and flavor. Thanks so much! Read More
(8)
Rating: 5 stars
07/05/2010
I don't like pumpkin but everyone else loves this cheesecake when I make it at Thanskgiving. Read More
(8)
Rating: 3 stars
11/24/2006
We didn't really care for this recipe. It was too much cream cheese and not enough pumpkin. Read More
(6)