I am happy my mother shared this dish with me. Because it does not have a very overpowering pumpkin flavor, I believe it to be superior to traditional pumpkin pie.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 2 to 8 – inch pie pans |
Ingredients
- 2 (8 ounce) packages cream cheese
- ¾ cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 eggs
- ¼ teaspoon salt
- 2 prepared 8 inch pastry shells
Instructions
- 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.
Nutrition Facts
| Calories | 218 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 274 mg |
| Sugars | 10 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I added about 3 teaspoons of pumpkin pie spice instead of the individual spices alone and a little more sugar. Definitely use two 6″ pie crusts. Didn’t make enough for 8″. Came out very good.
I used Cabot cream cheese, and had to add more sugar because it was much more tart than Philly. I would recommend tasting the batter (before the raw egg is added), and adjusting the sugar and spices to preference.
Came out perfect will make again!
best ever.
Delicious and easy to bake!
My suggestion for anyone making this is to make it a day ahead of time. I made them in the morning, and we ate them in the early evening. They tasted OK. The ones I had left over were in the fridge and when I had one the next day, there was a world of difference….much better flavor.
I made this more than one time. The 1st time I fallowed it to the letter. After that I did it my way bay adding allspice, whipping cream and a little brown sugar. Working for a restaurant I sell out of this every time I make it!
I made the pumpkin cheesecake just as written, but made one large pie instead of two smaller ones. It was a big hit — we all had two pieces! I was asked for the recipe afterward. Delicious!
It came out fantastic, I used egg replacers because of an egg allergy but ask that I needed to do was cook it a little longer. I also used a homemade Graham cracker crust and only needed one pan. I will definitely make this again.
Easy and delicious. I make it every Thanksgiving
Ok. but.. I would definitely blend your cream cheese up first to get it nice and creamy. if you blend it as directed with them pumpkin, it doesn’t blend well and leaves little chunks of cream cheese. makes for two separate flavors as others mentioned, not just one combined flavor. other than that, I think it is pretty good and easy. did make two pies for me, not one as another person stated.
Very good I made it in an 8 inch spring form pan with a vanilla cookie crust added 1/2 t ginger to the crumbs will make again soon
I used half the amount of cream cheese (because cheese cakes don’t always agree with me) and it was like a thick and delicious slice of pumpkin pie with whipped cream already on it.
yum
It was great!
I loved how this was so easy to make..glad it was a success.
I make this every thanksgiving. It’s a family favourite, and I don’t change a thing.
I used a springform pan and made a graham cracker crust instead of baking 2. It was still done in 50 minutes as recipe states. Everybody at our Thanksgiving dinner loved it.
This was OK, better than regular pumpkin pie but less delicious than pumpkin cheesecake. Admittedly I am not a huge pumpkin pie fan!
I made this without the crust and my husband said it was great.
This is the best pumpkin cheesecake I have ever made! My family loves it, including two of my sons who don’t like anything cheesecake. They said it’s better than pumpkin pie. The only ingredient variations I made was using 1/3 light cream cheese instead of regular cream cheese, and 1/2 cup of Domino Blend (sugar/stevia combination) instead of sugar. I used one big pie crust, which was the Keebler graham cracker crust with 2 extra servings. The batter fit perfectly in that crust. I baked it for one hour. This will be a new regular dessert at our house!