Pumpkin Cheesecake

"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."
 
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Ready In:
50mins
Ingredients:
8
Yields:
1 cheese cake
Serves:
8
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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
     
  4. This is very yummy and easy. Only improvement I am going to attempt to do it is to lighten it a bit. Hubby loves cheesecakes but likes them to be a bit lighter in texture. So I will have to play around with my stand mixer to see how light and fluffy I can make it.
     
  5. A new thanksgiving tradition has been added to our family feast-everyone loved this cheesecake. And sooooo easy! I had to season it the way I normally do a pumpkin pie(lots of cinnamon, some cloves, ginger and nutmeg and a dash of allspice). Thank you for this delightful dessert!
     
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Tweaks

  1. I've made this a few times and it is very good! It has been a while since I made it and I made it again yesterday - I thought I put in too much cream cheese because I had way too much filling for the pie crusts. It has never disappointed me...<br/><br/>Edited to add I used 1/4 tsp ginger, 1/4 tsp cloves and 1/2 tsp nutmeg instead of pie spice. Allspice would have also been good if I'd remembered about it :)
     

RECIPE SUBMITTED BY

<p>I am married with two great kids. I like to cook, read, scrapbook, and watch t.v.</p>
 
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