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    You are in: Home / Recipes / 2-Step Pumpkin Cheesecake Recipe
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    2-Step Pumpkin Cheesecake

    Average Rating:

     29 Total Reviews

    Showing 1-20 of 29

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    • on November 20, 2001

      Very easy and delicious!

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    • on December 03, 2001

      So simple to make and such a hit at the Thanksgiving table this year!! Definately will become a traditional dish at our house each Thanksgiving!!

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    • on July 26, 2001

      Great cheesecake, I've made 10 of them in 2 months. I change the cream cheese to goat cream cheese and friends always ask for this one.Ihave made it with a gingersnap crust also.I rate this cheese cake a 5 star +. Thank You Nany

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    • on November 20, 2000

      This is a great quick,easy,tasy cheescake. the hardest thing about it is waiting for it to cool. Yum! Jinx

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    • on June 20, 2002

      This cheesecake was a hit with my family. I'll make it every Thanksgiving from now on. It was so easy to make. I loved it. UPDATE: My family loved this so much. I made three times in one month.

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    • on November 09, 2002

      I'll add my kudos for this recipe...it's very good. I used the low fat graham cracker crust; next time I'd opt for ginger cookie crust. Also used 1/3 less fat cream cheese, mostly Splenda and only half of the Cool Whip. The latter I used less of to keep more intensity of flavor in the pie. All seemed to work really well. Thanks.

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    • on October 23, 2000

    • on November 21, 2003

      I made this with 1/3 less fat cream cheese and fat free whipped cream, and it was still fabulous!!! Definitely try this if you're looking for a quick and easy recipe that tastes great!

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    • on November 09, 2003

      I had a craving for cheesecake last night, this was so simple to make so I whipped it up real quick, didn't even give it time to set and get real cold. It was delicious!

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    • on February 21, 2010

      Fantastic! It's certainly not a typical cheesecake, but amazing as it is!

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    • on February 05, 2010

      I was slightly disappointed because I was hoping for more of a thick cheesecake, but instead it was fluffier like a mousse. My husband and I both enjoyed it and I would definitely make it again.

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    • on January 02, 2010

      I made this for Xmas dinner and it was a huge hit with my family. Like previous reviews, it is more of a mousse type texture as apposed to a cheesecake texture. But that is why we loved it. I'm sure that if you wanted a denser pie you could add a bit more pumpkin filling and less whipped topping. I followed the recipe to the word and it turned out soooooo tasty, I know I"ll be making this for years to come, Thank you!

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    • on December 06, 2009

      We made this and it was so yummy! We added about 1/4 tsp of more pumpkin pie spice....it turned out wonderful!

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    • on November 26, 2009

      This was a very light mousse or cream textured pie. That was not a bad thing....It tasted wonderful. I added pumpkin pie spice and pumpkin pie pie filling which had spices. Would recommend to put only a small amount of whipped cream. Thank you for a great but simple recipe!

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    • on October 29, 2009

      I liked this tremendously. I did take some advice from the other reviewers and added more pumpkin pie spice. I also added extra pumpkin, but used about half the whipped topping. Super easy! Brought it into work and everyone wanted the recipe. Thanks for sharing!

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    • on December 22, 2008

      This is really good and really, really easy...which is great! I made it for a Thanksgiving party at work, and again for the family on Thanksgiving. Everyone loved it.

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    • on November 06, 2008

      Excellent taste. This came out more like mouse though than a cheesecake. It was really soft and barely held it's shape when I served it. It tasted excellent though and both of the pies I made disappeared.

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    • on November 04, 2008

      This was super easy to make and delicious!! I used the already spiced pumpkin pie mix too! Great recipe!!

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    • on November 23, 2007

      OH MY...this was SOOOO easy to make and so delicious! Instead of canned pumpkin and spices, I used the can pumpkin pie mix which already has the spices in it. Definitely will be a yearly dessert in our household!!

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    • on November 23, 2007

      Extremely easy to put together and a big hit at the family dinner! A much lighter ending to a heavy Thanksgiving dinner. I did find it bland as listed, so I added quite a bit of additional spices: ginger, cinnamon, allspice, nutmeg, cloves... I just kept adding a dash here and a dash there until it was the flavor I wanted.

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    Nutritional Facts for 2-Step Pumpkin Cheesecake

    Serving Size: 1 (1052 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 382.7
     
    Calories from Fat 216
    56%
    Total Fat 24.0 g
    37%
    Saturated Fat 11.9 g
    59%
    Cholesterol 53.9 mg
    17%
    Sodium 367.3 mg
    15%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 27.4 g
    109%
    Protein 4.7 g
    9%
    Detailed Nutrition Values About Nutrition Info
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