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
Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , 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 inredients)
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. (that's about a can and a half!)
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!
Comments and Feedback
A visitor writes on November 25, 2013: "I made a pumpkin pie
cheesecake from scratch from the recipe on this site and it turned out
wonderful and delicious, thanks! I am going to cut the ingredients in
half, though so I can make a regular sized pie. "
A visitor writes on November 01, 2013: "I have been making your pumpkin
cheesecake for about 3 years now and it has become what I am known for making.
Everyone who tries it LOVES it. Even people who say they don't like pumpkin end
up raving about how great it is. I do have a problem with it making too much of
the fillings. What I started doing was making 2 smaller cheesecakes in pie pans
and one medium sized one in a cheesecake pan (all from just the one recipe).
This way I end up using all of the fillings and having 3 cakes. If I can make
this and it turn out good then anyone can because I am far from an experienced
cook. Thank you so much for this recipe."
A visitor writes on October 31, 2013: "Hi. Last night I made a pumpkin
cheesecake from scratch using your recipe. It turned out wonderfully. Thank you
for posting this delicious recipe :) Can this cheesecake be frozen? Thank you
again! Sincerely, Elana" (Answer: Yes - it freezes very well!)
Comments from a visitor on November 28, 2011: "I made
the Pumpkin Cheesecake for Thanksgiving this year and it was a huge
success!! Instead of a graham cracker crust I used the Triple Ginger
Cookies from Trader Joes. It was my first time combining pumpkin pie and
cheesecake and it was a to die for recipe!!! My entire family loved it
and it will definitely be making an appearance at gatherings for many
years to come!! I can't wait to make it again!"
Comments from a visitor on January 02, 2011: "I made
your wonderful Fresh Pumpkin Cheesecake for our Traditional American
Thanksgiving here in Italy this year. I had left over Cranberry Sauce
and I did not want to throw it out, as it is difficult to come by here
in Italy, so I froze it. I wanted to make another Cheesecake for New
Year's, so I defrosted the cranberry sauce, strained it with cheesecloth
to take out some of the liquid and added IT to the cheesecake recipe
instead of the pumpkin pulp and spices. IT WAS WONDERFUL. I only had the
jellied kind, but I think it will be even more spectacular with the
whole berry. Thanks!"
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This is the same type of standard canner that my grandmother
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