Pumpkin Cheesecake I
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.
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.
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
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!
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!!
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!
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!
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 at 325. Topped with whipped cream and a sprinkle of cinnamon and they were great little treats.
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.
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
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.
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 little firmer, this works well and for those with the same preference, you may want to try this. I served this dessert for Easter and it went over very well with many compliments received. Good post!
Made this one after Thanksgiving to test it out for Christmas. Love it! Going to follow the advice this time and put it into one 9" graham cracker crust pan instead of two 8". This will definately be a family favorite for years to come. Thanks for the great recipe. It is sooooo easy!
I made this recipe for Thanksgiving and it came out great. It tasted very much like Pumpkin Pie, but with a lighter flavor. Everyone thought it was delish.
I made this twice- once for my roommates (as a test) and another for my boyfriend's family. Everyone who tried it loved it! It didn't taste too pumpkiny whichw as good, although, it did look more pie and not cheesecake (with a dark orange color). Maybe I added too much pumpkin. Either way, it was delicious, and I'll be making this every fall! Thanks!
I made this cheesecake for Thanksgiving and it was a big hit. This was the first time I had made cheesecake or baked for that matter....it was a fun and easy recipe. I am sure to make it again.
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.
This cheesecake was sooooo easy and soooo good! Never made cheesecake nor am I really a big fan, but this recipe has become a family favorite.
Nice, subtle flavor, super-easy, especially if you whip it up in a food processor.
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!
Fantastic recipe! My huband LOVES this cheesecake - I made it with graham cracker crust, but that's the only change I made. A definite for making again!
i'm following a low carb diet and this is a fantastic recipes if you do the following: cut the recipe in half, use splenda instead of sugar, and bake in a glass dish. When it's cooled, spoon into a dish with a dollop of whipped cream and you have a dessert (or breakfast) for only about 6 carbs!
I was intimidated by the thought of making cheesecake but this recipe is awesome! It's easy and tasty! My mother in law is not a pumpkin fan and yet she loves this recipe. I think it would be a good one to modify too... maybe add blueberry instead of pumpkin. I haven't tried that yet but it seems like a great base recipe just the same.
I'll be making them today for the fifth time. Everyone loves them. They're not too sweet and they really do mellow out the pumpkin flavor. Great topped with whip cream.
I use this recipe to make some really great mini low-carb cheesecakes! I just substitute Splenda for the sugar, pour the pumpkin mixture into muffin tins, and bake at 350 for 30 minutes. It's one of my favorite low carb treats!!!
Boy! did this pie go over well. It is so much better than regular pumpkin pie and doesnt have that overwhelming pumpkin pie taste. Smooth taste and easy to make. I make 1 deep dish pie instead of 2 regular pies and it is much better. You will have some left over but just put in a oven safe dish and bake it with the pie. Add whipped cream and have a pumpkin cheesecake pudding. IT'S GREAT. This is our traditional pumpkin pie for ALL holidays.
We loved this cheesecake, pumpkin lovers and haters alike. Everyone liked it. I made a couple of modifications based on other reviews. First, I used crushed gingersnap cookies mixed with a teaspoon of sugar and some butter for the crust. Second, I used 2 1/2 teaspoons of pumpkin pie spice instead of the individual seasonings(which is essentially the same combo). I also used two cups of fresh pumpkin puree I had roasted and frozen from Halloween instead of the canned pumpkin. I only had enough filling for one cheesecake since I used a larger springform pan. I had to adjust the baking time to 75 minutes due to my modifications.
i did not like this recipe at all, the texture was so off.... and the flavor was equally disappointing.
Very easy and yummy! I used 2 Keebler graham cracker crusts. Turned out great!
This chesecake was really really good! My family loved it. I ended up adding more pumpkin, used less sugar so it could be more'cheesecakey' and also used pumkin spice instead of the ginger, cinnamon, and nutmeg. Overall this recipe was delicious!
SO GOOD! i was a little worried because i didn't like the taste of the batter that much, but once it's baked it's phenomenal! i used a homemade graham cracker crust which makes all the difference. YUM! would definitely make again.
MMMMM MMMMMM good! This was extremely easy to make and very delicious! I topped mine with cool whip after it cooled because the filling doesn't "fill" the shell up which is fine because the cool whip made it even better, yum yum!
Very yummy and easy but to close to pumpkin pie. Next tine I will cut the pumpkin down.
I've used this recipe every year since its posting to make cheesecakes for Thanksgiving and Christmas. It's easy and so delicious. I don't add or change a single ingredient. And all my friends and family rave over it! Thank you for adding to my holiday tradition.
I used this recipe to make the regular cheesecake except I added an extra pack of cream cheese and used the regular cookie crust. It turned out delicious! The pumpkin helped cut the cheesey taste . A nice dessert for the holidays!
My wife has made this twice in the last month! Is a very quick and easy recipe but tastes just as good as the fancy cheesecakes. Would highly recommend
I will never make a plain pumpkin pie again. This was outstanding.
this recipe was awsome. some of the cheesecakes took a longer to bake than said on the recipe. but the final result was great. my family and coworkers couldnt get enought. I am keeping this recpie. the only thing i did diffrent was, i used a grahmcracker crust instead of the waffers. turned out really well.
I thought this was pretty good, but it wasn't as "pumpkin-y" tasting as I wanted it to be. Next time I will try adding more pumpkin puree and adding some of the premade pumpkin pie spice to see if it brings it up to a pumpkin pie type level.... but thanks very much for the starter recipe, there weren't any leftovers!
I like this. I used a big springform instead of 2 small pans; my crust got a little burned on the bottom but that's my oven and my failure to use a water bath. Other than that, delicious. Upon realizing I only had 1 egg, I had to replace the other egg with a spoonful of mayo. Just in case anyone's curious, that works fine. :)
I made this for Christmas dinner and it was a hit with all 18 people!! Absolutely delicious and a tasty change to plain pumpkin pie. So easy to make with very few ingredients.
Major disappointment times 2. (Since I have 2 pies I'm not impressed with). Very Bland. Needs more sugar.
I was really excited about this recipe based on the reviews . . . but I wasn't overly impressed. As my husband said, "I have no idea if I'm eating cheesecake or pumpkin pie!" With all the extra time it took putting this together, I was a little disappointed. I liked the crust, but it was fairly strong tasting. Thanks anyway for a great idea! :)
I love the mild taste of the pumpkin the cheesecake gives. Great
this was great. i never thought i'd be able to say "i'll just whip up a cheesecake" i always thought it would be a hassle but it was as easy as homemade cheesecake gets. i used a gingersnap crust and everyone loved it, it disappeared in no time!
We liked it! I would probably prefer to make the crust next time or try the graham cracker crust since it taste more like cheesecake. But the mixture is good. I'd make it again. Just be sure to mix well. The cheese could come out a tad chunky if you don't.
I actually don't like pumpkin pie, but I volunteered to make the desserts for Thanksgiving this year, and I felt like I had to make it. Wrong! I found this recipe and decided I would try it out; it was delicious! The whole family raved about it! I made a few changes to make it a little more cheesecake-like though, including adding one package of cream cheese and making a graham cracker crust. I think next time I'll even try using a little less pumpkin filling too.
YUM!!! This pumpkin cheesecake was super-easy to make and it was delicious. Accidentally, I used only one pie shell and it still turned out fine. My guys really loved this recipe.
This was easy to make and great to eat! It was simply delicious. It had a light and fluffy texture, and great flavor. Neither the cream cheese, nor the pumpkin really overwhelmed the pie - it was the perfect mix!
This worked well. I made my own pie crust (graham crackers - feh) and used homemade low-fat fromage blanc for the cream cheese and it still was flavourful and rich. Oh, and acorn squash for the pumpkin works well too - just bake it in halves, cool it, mash, and let sit overnight in the fridge in a cheesecloth-lined strainer. Handy when squash is dirt cheap!
This recipe was a big hit during the Christmas season! Not as sweet as most pumpkin pies, but flavorful and quick to prepare. Try it with sweetened, amaretto-laced whipped cream. Delicious!
I panicked when I couldn't find my pumpkin cheesecake recipe for Thanksgiving. Gave this one a try and was very pleased. Made it in a 9 in springform, using graham cracker crust instead of pastry shells. Yummy!
I also have a diabetic husband, so I used fat-free creamcheese and Ideal sweetener. I also added 1/2 cup of greek yogurt and baked it in a water bath to reduce cracking because of the low fat. It was creamy and yummy and the calories are reduced to about 110 per servingg!
This is the first type of cake/cheesecake/pie I have ever made and it came out great. It was easy and tasted wonderful. I added a lil extra sugar because some said it wasn't sweet enough and my pies needed to cook a little longer than 50 minutes. I took one to an office party and it was a big hit. Thanks for a great recipe.
I made this for the first time for a small work function and everyone loved it! I followed the recipe exactly and was 100% satisfied with the result. I actually have 2 more baking right now for tomorrows Thanksgiving dinner! Thank you for sharing this recipe!
This pumpkin cheesecake is fantastic! I did make some changes though. First of all, I used low fat cream cheese. Also, I didn't have any ginger or nutmeg so I substituted 1 tsp of pumpkin pie spice. I was making this for a work party so I made cupcake cheesecakes instead of making it in pie pans as the recipe suggests or a spring form pan like a traditional cheesecake. I put some graham cracker crumbs in the bottom of each cupcake paper, filled them 2/3 full and baked them at 350 for 20 minutes. Everyone loved them and my husband can't wait for me to make them again for Thanksgiving!
I have made this two Thanksgivings in a row! People love it and are now expecting it! Depending on my mood, I will change up the crust from time to time or add it to a spring form pan. Great Recipe the way it is!
I made this for my family, and everybody raved over it. The only change that I made was that I used graham cracker crusts. We'll definitely be making this one again!
Everyone had the same reaction, it was just like pumpkin pie but just not as strong. Really simple, but it took a bit longer to bake than i expected.
Just the right amount of pumpkin and cheesecake taste. It was delicious! I plan on making this again! I made no changes except adding pumpkin pie seasoning sprinkled on the top :D
I wanted to make this on the quick for my husband, who's having a bad day. I had an extra can of pumpkin puree in the cupboard and some graham crackers I wanted to use up for a crust. I made a graham cracker crust from cinnamon graham crackers, 1/4 c. of melted butter and 1/4 c. of sugar. (For those of you who don't have a food processor to crush your grahams, use the ice crushing button to crush them.) I kept the cheesecake recipe about the same, only adding a little vanilla and used a tsp. of pumpkin pie spice. This dessert only took me about 15 minutes to throw together. I baked it in an 8x8 baking dish, which took longer to bake but turned out well.
I am not a fan of cheesecake, thus I have never made one, but wanted to make a pumpkin cheesecake at the suggestion of a friend. This recipe got RAVE reviews from the three friends who tried it--all cheesecake fans. I made it with neufchatel cheese to cut on the fat, and no one seemed to notice any lack of flavor. I will make this again--thanks!
Very easy to make and was a big hit!!
This recipe was alright, but I still prefer regular pumpkin pie. I thought the cheese made it tooo creamy and the taste was a bit overwhelming. My family liked it though!
Loved this, a diffent favorite.
Mmmm. We had this for Thanksgiving with a gluten free crust. It was exceptional. (We used gluten free-substitutes for necessary ingredients).
I've made this one twice and we LOVE it! Wonderful even for people who don't like pumpkin pie. Super yummy!
I love this recipe! Its so easy and its my two favorite desserts put together!
YUM! Like a few others, I used one 9-inch pie crusts (instead of the recommended two 8-inch). I also added a tsp of vanilla and 2 Tbsp of Flour. PERFECT!
I've made this twice now...the first time last Thanksgiving and the second time today. The first time I used regular pie crusts, but today I used a graham cracker crust and put it in a springform pan, covering the bottom of the pan with foil (outside of the pan) and placing in a water-bath to bake.
Not exactly my favorite cheesecake, since I only have the Cheesecake Factory cheesecake to compare it to. But decently tasty! I halved the recipe for a 9-inch premade graham cracker crust, which ended up being just enough after my slight alterations, but it cracked in the oven while cooling. I put a little more than a cup of homemade pumpkin puree, 2 teaspoons of flour, 1/2 teaspoon cinnamon, and used a teaspoon of fresh ginger. I suggest using the full teaspoon of cinnamon for half the recipe, and adding flour if you prefer the more cakey texture for cheesecake. To marble, I just reserved about 1/6 cup of the original cheesecake mixture without pumpkin or spices and poured it over the mixture in strips, and then ran a knife up and down alternately through the batter.
This recipe is very easy and tastes great. It tastes like you spend hours in the kitchen. Highly recommend.
This was so great. It's not heavy in the pumpkin arena and was just heavenly. Filled my house with a wondrous smell.
Good recipe - the crust makes it easier then traditional cheesecake. I only made 1 Deep Dish 9" pie.
This was an excellent cheesecake with a very slight pumpkin taste.
This was a good recipe, though I tweaked it to make fuller pies. The recipe isn't quite enough to make 2 full pies. So if you add 1/3 of what the recipe calls for, to what you've already got, it should be enough to fill 2 pies. I wanted a more cream-cheesy feel/taste, so I added more cream cheese and cut down on the sugar. For my preference, it was a creamier not-so-sweet flavor. All in all everyone loved it.
This was really good. You would think the pumpkin flavor would over power the cream cheese, but it really is less pumpkiny than pumpkin pie. I added a couple scoops of sour cream and cooked it for one hour. I also used a graham cracker crust from scratch in a springform. It was great!
This is really good. I did tweak it a little though. I added 1/4 t. of cloves, 1 T. of flour, and 1/4 c. of cream. Also, if you cook it until a knife comes out clean, it will be over done. I cooked it on a sheet pan with a little water in it until it no longer jiggled when shaken. I also topped it with caramel and whipped cream. YUMMMMM!
I loved this reciepe for it's ease of use. Instead of using the ready made pie crusts (which is a huge time saver), I made a cookie crust. No matter - the pie tasted divine, wasn't overly rich and was silky smooth. As an alternative, I used low fatfat free cream cheese and you wouldn't even know the difference!
USED CLOVES INSTEAD OF NUTMEG. WAS GREAT "PIE", BUT DIDN'T TASTE LIKE CHEESECAKE. WILL USE AGAIN FOR PUMPKIN PIE, BUT WILL TRY ANOTHER RECIPE FOR THE CHEESECAKE TASTE.
Excellent substitution for the standard holiday Pumpkin Pie! My family loves this recipe!
Recipe is very simple to make and turns out delicious! I used 48 tart shells instead of a pie crust and topped with whip cream just before serving. Very cute!
Pretty good. Make sure you let it cool the full three hours or else it won't set. I added a little more spice than what was suggested but overall it was pretty good.
This pie had great flavor, and it is worth making again! It took me all but 5 min to actually mix up the ingredients and it came out great! There is only one thing I will try next time and that would be to bake it in a deep dish pie shell instead. I found that the 8in reg. pie shell knocked off the crust to pie ratio and I could have used more filling, it cooled down to a really thin pie. But otherwise a must try for pumpkin lovers and cheesecake lovers, it wasn't to overbearing.
Good stuff! I made mini cheesecakes instead of one big one and used a muffin tin with whole ginger snaps for a crust. Yum!
I first used this recipe 3 years ago and am still using it because it is that good. I never get any complaints and people who were way into pumpkin pie love this, and those that never really liked it definately love this.
I did this recipe twice. The first time I filled a 9x13 pan and the recipe was VERY THIN. Then I tried again and filled one 8x8 pan and it was GREAT, much thicker! I also cut the cheesecake into squares and put them on top of ginger snap cookies for individual bite size pieces. I won a friendly dessert competition in the Non-Chocolate Dessert Category!
Simple, delicious recipe. My husband thought it was great with cool whip.
SOOOOOO easy! I love pumpkin pie and my husband loves cheesecake, so this was great for both of us!
I didn't care for this recipe. The filling only filled the pie crusts half way up; the cream cheese made white lumps in the pie; and the filling was not very good.
It was ok, but I didn't care for the premade crust. It just had a too graham crackery taste. The pie was not creamy, but that could be attributed to something I did.
I make this recipe every year around Thanksgiving, and every year it's gone before all the other recipes. This year I had extra pumpkin, so I substituted cream cheese for premade cheesecake filling, added some flour, and poured it into a mini cupcake pan. A huge hit as well!
A friend of mine is a caterer and I served this to her. She loved it! I followed some of the other comments...I increased the sugar and made it 1/2 cup white sugar and 1/2 cup brown sugar. I also added about 50% more pumpkin than the reciped called for. Used All Spice because I didn't have nutmeg. It was a great hit. Even the dog liked it (he got into the second pie as they were cooling down in the laundry room. Bad doggie).
This was good. I made it for Thanksgiving. We have several people in the family that can't have sugar. I used splenda and I thought it was wonderful.
Very simple and tasty. I halved the recipe and used 1 1/2 tsp of pumpkin pie spice and an additional 1/2 tsp of cinnamon. I baked it in the Graham Cracker Crust I from this site.
Everyone loved this! It came out great.
This has become a new Thanksgiving tradition at our home! Great recipe!
Very easy to make, and I got rave reviews! Definitely making this again!
My boyfriend followed this recipe while he was in NY and said it was the best pumpkin cheesecake ever! Even sent me a photo to upload to the recipe. If he likes it you're gonna love it!
This is by far the best pie I have ever made. I accidentally bought Libby's Pumpkin Pie Filling, instead of the pureed pumpkin, so I omitted the spices. I also baked it on a graham cracker crust. Superb!!!
This was not enjoyed by anyone in my house. I was *so* disappointed. We love pumpkin pie & cheesecake so I was expecting this to be a big hit. It wasn't! The texture was awful, the spices were way off, and it was not sweet. We topped it with LOTS of Cool Whip and pecan pieces but never finished half of the pie. I would omit ginger & increase the sugar for starters if I ever attempted this recipe again. Sorry!