Parent's Resource Center

Pumpkin Cheesecake
Submitted by:  J M Thomas


  Prep Time: approx. 20 Minutes
Cook Time: approx. 50 Minutes

" I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkiny taste. "
  • 2 (8 ounce) packages cream cheese
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 (6 inch) pie crusts unbaked pie crusts

Preheat oven to 350 degrees F (175 degrees C).


Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.


Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Makes 2 - 8 inch cakes


Nutrition at a glance
Servings Per Recipe: 16
amount per serving
Calories 199  
Protein 4g
Total Fat 13g
Sodium 243mg
Cholesterol 57mg
Carbohydrates 17g
Fiber 1g