How to Make Homemade Pumpkin Cheesecake!

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You've drooled over Pumpkin cheesecake at restaurants like the Cheesecake Factory, now you can make your own, and even better! You can use fresh the best possible flavor or canned pumpkin to save time! All I can say about this recipe is WOW!   It is incredibly good!  And I even used fat free cream cheese, so the recipe is no-fat and relatively low sugar! If you make it with Splenda, it is an actual HEALTHY dessert that tastes sinfully good!

Directions for Making Pumpkin cheesecake

This makes one 10 inch springform pan or 2 nine-inch deep dish pies

Ingredients and Equipment

Pumpkin Cheesecake Recipe

1. Preheat oven to 350 F  (175 C).
2. Make a graham cracker crust in one springform cheesecake pan (10 inch diameter, 3 inches deep) OR in two 9 inch deep pie dishes (see this page for instructions - or use a purchased deep dish graham cracker crust)
   
   
   Cream Cheese Layer:
   
3. In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well!
   
   
4. Beat in 4 eggs; (either beat them separately, or directly with the other ingredients)
   
   
   
   
5. Pour the mixture in the pie crust.
   
   
   
   
   Pumpkin Layer:
   
   
6. In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg  (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).
   
7. Light beat 3 eggs and blend them in.
   
8. Mix in the 2 cups of evaporated milk.
   
9. Pour the pumpkin mixture over cream cream cheese layer that is already in the pie crust.  Neither stir it in, nor worry about floating it on top.  Just gently pour it in.
   
   
10. Bake the pumpkin pie in the oven at 350° for about an 70 minutes; possibly another 10 minutes (until it has firmed up).  The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.
    
11. Cool the pumpkin pie and refrigerate it!  It won't really firm up unless you refrigerate it (it IS a cheesecake!)

It's great with a little whipped cream or topping. Let me know whether you agree (or disagree) that this is the best pumpkin cheesecake ever!

Feedback

• A visitor writes on April 07, 2011: "i have been making my own pumpkin pies from scratch for years with my mom. its a blast. we used to boil the pumpkin to cook it then peel it and press it and pururee it. but were never able to get all the water out. recently about 1 0r 2 years ago i found a baking method to cook the pumpkin and then puree it. no streining at all great. and much easier to freeze it as well. so i go about 15 pounds worth of pumpkin from a assisted living home my late grandma was living in 2 decembers ago so dec 09'. and have yet to use it all. and in my seaching for pumpkin recipies i found your pumpkin cheesecake, with the help of my sister. and oh my gosh!!!! i made it last night and took it out of the fridge thismorning, WOW. i was in heaven. one of the most incredible things i have ever made. its going on the table with the home made pumpkin pie and pumpkin rolls and canoli's for sure. thank you verry much for the recipie. will be using this for manny years to come. Sincerely , michael"
• A visitor writes on November 04, 2010: "I LOVE LOVE LOVE your pumpkin cheesecake recipe! This is my second year making them and let me tell you they are a hit anywhere I take em!! I have 4 kids and we grow our own pumpkins, so seeing them start from seeds and ending up a delicious dessert is a new tradition my family has begun. Your site is great! So glad I found it and sorry I didn't give you the feedback last year!..Happy Autumn :)"

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This page was updated on 8-Apr-2011