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Total Time
50mins
Prep 10 mins
Cook 40 mins

I found this recipe on kraft foods web sit and made it at Thanksgiving, and it was a big hit with every one. I did change the spices that kraft had to fit what I had on hand at home. The one I am posting is the one with my spices that I used in my cheese cake.

Ingredients Nutrition

Directions

  1. Mix cream cheese, pumpkin, sugar, vanilla, cinnamon and pumpkin pie spice with mixer on medium speed until well blended.
  2. Add eggs; mix until blended.
  3. Pour into pie crust.
  4. Bake at 350 F for 40 minutes or until center is almost set.
  5. Cool Refrigerate 3 hours or overnight.
Most Helpful

5 5

DH and I are both cheesecake lovers. We recently tried the pumpkin cheesecake at olive garden and I wanted to make my own b/c it was so good! This recipe was so simple. I also liked just using the pumpkin pie spice instead of spending a fortune buying all those other spices separately. It's a very rich cheesecake and very tasty. I did use a bit more pumpkin that called for, b/c I wanted it a bit more orange colored than it was. Turned out perfect!

5 5

This one is excellent! I added a little all spice and ginger to mine for some extra flavor. It also works well with a nilla wafor crust vs. the graham cracker crust.

5 5

this is the recipe i remember using years ago...lost it in one of the many moves...thanks for posting this...made it and it's as delicious as always