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My review
Pumpkin Cheesecake I
J M Thomas
"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."
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Ingredients
1 h 10 m servings 218Original recipe yields 16 servings (2 - 8 inch pie pans)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
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Reviews
Read all reviews 203264 Ratings
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Most helpful positive review
11/28/2003
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...
Most helpful critical review
11/29/2000
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 ...
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11/28/2003
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...
11/1/2005
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!...
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 inste...
11/23/2001
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 the...
4/12/2007
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 l...
11/23/2001
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 the...
12/5/2006
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 gingersna...
10/30/2004
Very good. I used this recipe for cupcakes instead of pie and turned out great. Added a little more spices and sugar. Put in cupcake liners with vanilla wafers for crust and baked for 20 min ...
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.