By 2Bleu on November 07, 2007
Photo by 2Bleu
Photo by 2Bleu
"This is a very creamy and perfect balance between regular cheesecake and pumpkin pie. A hit at any holiday party. Superb pumpkin icing is wonderful and optional. Enjoy."
Serving Size: 1 (136 g)
Servings Per Recipe: 12
"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"
"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!"
"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!"
"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."