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    You are in: Home / Recipes / Ultimate Pumpkin Cheesecake (By Bird) Recipe
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    Ultimate Pumpkin Cheesecake (By Bird)

    Average Rating:

    4 Total Reviews

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    • on October 06, 2013

      I've been looking for a good pumpkin cheesecake for years and have finally found it! We absolutely loved the version we made. In case you're wondering, here's what we altered...<br/><br/>> Used a store bought pre-made graham cracker crust (next time we will buy two though, because there was far too much to put into only one crust)<br/><br/>> Did not make the frosting (it didn't need it!)<br/><br/>> Added a caramel drizzle when served<br/><br/>> Used seasonal pumpkin cream cheese for one of the 8 oz. that made up the total 32 oz. called for in the original recipe <br/><br/>> Put a splash of vanilla into the filling as it mixed<br/><br/>> Used "pumpkin pie spice" but threw in an extra dash of nutmeg

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    • on November 29, 2008

      Very nice cheesecake! I made a couple of small changes to make it work at altitude according to my high altitude cookbook and added a tbs. of flour to the pumpkin and decreased the sugars by a tbs. or so. The cheesecake was not as sweet as I expected but am pretty sure that was a result of my changes and cannot fault you for that. I also really liked the almond crust, I didn't think it would hold together as well as it did. Thanks for posting! I will definitely make again!

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    • on November 05, 2008

      Delicious - and I really appreciated the very clear instructions which I need for a recipe like this where I'm outside my comfort zone: just don't make such recipes often. I cooked then pureed etc my pumpkin. A fabulously delicious cheesecake, made for PRMR. Loved the blend of spices and the inclusion of almonds. Thanks for sharing this recipe!

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    • on September 30, 2008

      This is yummy! We found it to be even more flavorful the day after we made it. I added more cinnamon, because I'm a cinnamon nut, and only used a dash of allspice because the cloves in it just don't work for me. I also added a couple dashes of powdered ginger. I think anyone could simply adjust the spices in this based on what you prefer in your pumpkin pies, and it will come out great! I appreciate the fact that this isn't an overly sweet cheesecake. The almonds are a nice touch, except that mine got wet! Note to self: Buy heavy duty, wide roll aluminum foil! Three overlapped layers of the regular weight foil on a regular sized roll just didn't keep the water out! Thanks for posting! Made for PRMR. Oops! I almost forgot! I used canned pumpkin and 1/3 less fat cream cheese.

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    Nutritional Facts for Ultimate Pumpkin Cheesecake (By Bird)

    Serving Size: 1 (136 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 429.5
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 16.4 g
    Cholesterol 134.9 mg
    Sodium 362.2 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 0.8 g
    Sugars 30.1 g
    Protein 7.0 g

    The following items or measurements are not included:

    gingersnap cookies

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