I am NOT a pumpkin pie fan. It’s a texture thing for me. However, I can usually eat anything else with pumpkin in it, just not pumpkin pie. When I saw this recipe for pumpkin cheesecake at My Sisters Cucina, I thought that I could do that. Rachel at My Sisters Cucina actually got the recipe from The Cooking Divas. This recipe looked quick and easy, but would give you that fall flavor without it being the traditional pumpkin pie. I mean how could you loose with CHEESECAKE. This will now be my replacement for pumpkin pie. It was yummy. I dressed up a piece for my picture with a little cream on top. I have to tell you that the cream took away from the taste of the cheesecake. I think this cheesecake tasted better without the frills, just o natural. I also like it easiness of the premade graham cracker crust, but I don’t think it did the cheesecake filling any favors. It didn’t add the that wonderful flavor, so next time I am going to make it with a ginger snap crust. That would be perfection. This cheese cake also turned out perfect. No water bath needed and it was nice and smooth with now cracks. I cooked it the exact 40 minutes.
1 12 oz. cream cheese, softened
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 c. pure pumpkin
2 eggs
Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended. Pour into crust. Bake at 350 degrees for 40 minutes. Cool. Refrigerate for at least 3 hours.
Thanks. This is a great (and easier) alternative to the Olive Garden copycat recipe I sometimes make.
How do you do a gingersnap crust? I just used crushed gingersnaps and butter but my crust kind of got burnt and crispy before my cheesecake was done. Should I have cooked in a water bath?
Thanks!
For some reason my comment posted with my google acct instead of my blogger acct. Are they the same? Hmmm…needless to say, since I don't have my profile available, it doesn't click through to my blog. Just wanted you to be able to see who I am. I usually like to know. I'm at http://www.creativekitchenadventures.blogspot.com
Wow! Love the gingersnap crust idea. I have a recipe similar to this, but with a nut/sugar type topping. Will definitely have to try it with the gingersnap crust! Thanks!
Looks great with no cracks. Anyone interested in cupcakes should try this one http://www.cheesecake-recipes.org/contemp/pumpkin-cheesecake-cups.php Great party hits.
I’m glad you liked this recipe. The gingersnap crust is a great idea! I think I’ll try that too!
LOOKS GREAT!!
I love a nice easy cheesecake.
Laura your pie looks awesome! I love anything with pumpkin and this looks like a potential fav!
I don’t like pumpkin pie either. I will have to try this instead!@