Ray & Jenny's Pumpkin Cheesecake

READY IN: 1hr 30mins
Recipe by JenSteele23

This is a great holiday dessert, especially at Thanksgiving! Very creamy, rich, and delicious.

Top Review by Sydney Mike

Absolutely happy to make this whole recipe & have one cheesecake to enjoy here at home while sending one off with my other half to share at work! Both had a side of topping that could be included ~ A thick homemade orange/cranberry topping that would be just right for the winter holidays (or any other time of year, too)! Many thanks! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In large bowl, mix together all of the above ingredients and mix well until evenly blended together.
  3. Pour the mixture evenly into the two pie crusts (don't overfill, centers will rise in the oven).
  4. Place cheesecakes on baking sheet and bake in oven for 1 hour 15 minutes.
  5. Remove from the oven.
  6. Use a knife to loosen the sides of the pie crusts from their pans (this will help prevent the cheesecakes from splitting down the middle).
  7. Cool the cheesecakes to room temperature.
  8. 8Once cooled, place cheesecakes into the refrigerator.
  9. Make the cheesecakes up to 2 weeks in advance, they taste better with time! Enjoy -- .

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