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
This makes one 10 inch springform pan or 2 nine-inch deep dish pies
In a mixing bowl, combine the
3 packages of cream cheese, 1 cup of sugar, and 1
teaspoon of vanilla extract - mix well!
4 eggs; (either beat them separately, or directly with the other ingredients)
Pour the mixture in the pie crust.
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).
3 eggs and blend them in.
Mix in the 2 cups of evaporated milk.
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.
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
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!
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 ,
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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