A baked cheesecake that tastes a little like the American pumpkin pie. Two ready made pastry cases are filled with a mixture of cream cheese, sugar, pumpkin puree, eggs and spices and then baked.
Can be purchased online.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust instead of 2 regular. It was very good, even our non-diabetic friends enjoyed it. It was very fluffy and light and had a nice smooth consistency. We added a dollop of sugar free cool whip and a few chopped pecans before serving. I will definitely make this recipe again. - 12 Nov 2006 (Review from Allrecipes US | Canada)
This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp. flour & 4 Tbsp. milk. Adding flour gives the cheesecake structure. Since I prefer my cheesecake a little firmer, this works well and for those with the same preference, you may want to try this. I served this dessert for Easter and it went over very well with many compliments received. Good post! - 12 Apr 2007 (Review from Allrecipes US | Canada)
Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie, but after tasting it they were very impressed!! - 23 Nov 2001 (Review from Allrecipes US | Canada)