BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
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Najma Hisbani
[email protected]This cheesecake was a little too sweet for me, but it was still good. I think I'll try using less sugar next time.
Carlancia Brisco
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.
Jenn Brudwick
[email protected]This cheesecake was delicious! The pumpkin flavor was perfect and the crust was flaky and buttery. I would definitely recommend this recipe.
Its Sumu
[email protected]This cheesecake was a little too dense for me, but the flavor was still good. I think I'll try a different recipe next time.
Salman Shall
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. The crust was the perfect balance of sweet and salty, and the filling was light and fluffy.
wilson Njanjo
[email protected]This cheesecake was amazing! The crust was flaky and the filling was smooth and creamy. I loved the pumpkin flavor.
Elizabeth Cruz
[email protected]Overall, I thought this cheesecake was pretty good. It was easy to make and it tasted good, but it wasn't anything special.
Candy Pop
[email protected]This cheesecake was a bit bland for me. I think I'll add some more spices next time.
UZZI BACHA
[email protected]The crust was a little too thick for me, but the filling was delicious.
Lyric Willams
[email protected]I had some trouble getting the cheesecake to set properly. I think I might have overbeaten the cream cheese.
Md Nazim Uddin
[email protected]This cheesecake was a little too sweet for me, but it was still good. I think I'll try using less sugar next time.
Carolyn Leppert
[email protected]I made this cheesecake for my family and they all loved it. It was so easy to make and it tasted amazing.
Yodiel Abreu
[email protected]This cheesecake is so good! I love the combination of pumpkin and cream cheese. It's the perfect fall dessert.
Eugenia Peters
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Bibash Magar
[email protected]This is my new favorite pumpkin cheesecake recipe! It's so easy to make and it always turns out perfect. The crust is crispy and the filling is smooth and creamy.
palosh Kumar
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! Everyone loved it. The crust was flaky and buttery, and the filling was smooth and creamy. The pumpkin flavor was just right.
MD MAHABUR HASAN
[email protected]This cheesecake was absolutely delicious! The pumpkin flavor was perfectly balanced with the cream cheese and spices. It was so smooth and creamy, and the graham crust was the perfect finishing touch.