Pumpkin Pie Cheesecake

  • jeanmf Posted: 11/30/09
    Worthy of a Special Occasion

    This was a great cheesecake! Very light and not too dense or too thick. Next time I will try using an entire can of pumpkin so that I don't have any leftover, and I think the cheesecake could use a little more pumpkin flavor. I also want to try this with a gingersnap crust. Yum!

  • lolasmomma Posted: 10/09/09
    Worthy of a Special Occasion

    Baked this for a Sunday Brunch. A big hit and many requests for the recipe. Tastes a lot like pumpkin pie. Yummy!!!! The only thing I changed was I added a 1/2 cup melted butter and a bit of brown sugar to the crust, baked it at 350 for 10 mins and let it cool before I added the cheesecake to the pan.

  • bunnn2001 Posted: 11/23/09
    Worthy of a Special Occasion

    This will be my 3rd Thanksgiving making this recipe. Last year the family specifically requested it and we ditched the standard pumpkin pie. Nobody even knows its low fat. Super easy to make also.

  • silverarrows21 Posted: 12/05/11
    Worthy of a Special Occasion

    I've been craving pumpkin pie, but just couldn't find a recipe I was up for making. Then I came across this and I'm SO glad I decided to try it. It's the perfect combination of pumpkin pie and cheesecake. It's rich and delicious, and you would have no clue it's low fat! My alterations to the recipe: - I took lolasmomma's advice and made a crust from graham crackers, a little bit of brown sugar, and 1/4 cup of margarine. - I used about 1 1/4 teaspoons of pumpkin pie spice instead of cinnamon, ginger, nutmeg, and cloves (since it was what I had on hand). Next time I too think I will just use the entire can of pumpkin (not much was left over) as well as the rest of the cream cheese (I had two 8 oz blocks).

  • MaryEliz Posted: 11/23/12
    Worthy of a Special Occasion

    The hubby, never one to gush, said this is the best cheesecake he has ever had. I tried the suggestions of some other reviewers and added the entire can of pumpkin and both packages of cream cheese. It increased the bake time by 15 minutes. Next time I will try one or the other as the consistency was just a bit too soft for me, but the flavor was great! I almost never give five stars, so this is a great review for me.

  • angiekrissv Posted: 11/23/12
    Worthy of a Special Occasion

    This cheesecake was very flavorful and tasted like pumpkin pie without the fattening crust. I used ginger snaps for the crust - I couldn't find the good ones at the store, so I used some cheap ginger snaps, but they were a little sweet. Next time I will use a better quality ginger snap cookie for the crust.

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