Rating: 4.5 stars
267 Ratings
  • 5 star values: 171
  • 4 star values: 70
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 3

I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

Recipe Summary test

prep:
20 mins
cook:
50 mins
total:
70 mins
Servings:
16
Yield:
2 - 8 inch pie pans
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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 350 degrees F (175 degrees C).

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  • 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 pastry shells.

  • 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.

Nutrition Facts

218 calories; protein 3.8g; carbohydrates 18.8g; fat 14.6g; cholesterol 54mg; sodium 274mg. Full Nutrition
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Reviews (205)

Most helpful positive review

Rating: 4 stars
12/02/2003
This was pretty good although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar let out the ginger and added 1 1/4 teaspoon pumpkin pie spice 1 teaspoon vanilla 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea! Read More
(137)

Most helpful critical review

Rating: 3 stars
11/06/2003
I found this cheesecake to be a little bland compared to the other pumpkin cheesecake recipes I have tried (see the Eagle Brand link and the maple pumpkin cheesecake). It was a good cake just not the best. Read More
(16)
267 Ratings
  • 5 star values: 171
  • 4 star values: 70
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
12/01/2003
This was pretty good although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar let out the ginger and added 1 1/4 teaspoon pumpkin pie spice 1 teaspoon vanilla 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea! Read More
(137)
Rating: 5 stars
11/01/2005
Delicous!! Better than plain old Pumpkin Pie! The only thing I did different was drizzled caramel syrup over it before I served it, and also topped it with whip cream and crushed ginger cookies! YUMMY!!! Even my kids loved it! Thanks for a great recipe! Read More
(68)
Rating: 4 stars
11/12/2006
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. Read More
(65)
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Rating: 5 stars
10/07/2002
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!! Read More
(53)
Rating: 5 stars
12/20/2003
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!! Read More
(48)
Rating: 5 stars
12/05/2006
I made this recipe for thanksgiving and it was an instant new family favorite. The recipe was simple and the cheesecake turned out beautifully with amazing flavor. I made it with a gingersnap crust from another allrecipes.com recipe: 3/4 c snaps 1/2 c ground pecans 2T sugar 2T brn sugar 1/4 c melted butter press into pan chill 5 min bake 10 min. I also topped it with 16 oz sour cream mixed with 1/3 cup sugar 1 tsp vanilla and baked it an additional 10 minutes at the suggestion of another allrecipes.com member. WONDERFUL RECIPE! Read More
(40)
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Rating: 5 stars
10/17/2005
Great recipe. The flavor and consistency were awesome I will make this one again. Next time I will use two 6" pie crusts instead however there is not enough filling for two 8". Thank you. Read More
(32)
Rating: 5 stars
12/28/2004
I used a gramcracker crust and top it with the french vanila cool whip. You would never guess something so good could be so easy to make Read More
(27)
Rating: 5 stars
01/04/2007
I love cheesecake and pumpkin pie so I was excited to try this. It lived up to my expectations and my whole family enjoyed it as part of our Thanksgiving dinner. I used pumpkin pie spice which has the cinnamon ginger nutmet and allspice already in it which simplified things. And I made only one deep dish 9" cheesecake instead of two 8" cheesecakes...would rather have a little leftover than two skimpy pies. I had to bake it a little longer but it was worth it...delicious and would definitely make again! Read More
(27)
Rating: 3 stars
11/06/2003
I found this cheesecake to be a little bland compared to the other pumpkin cheesecake recipes I have tried (see the Eagle Brand link and the maple pumpkin cheesecake). It was a good cake just not the best. Read More
(16)