This is a delicious combination of pumpkin pie and cheesecake rolled into one. A digestive biscuit base is topped with a cream cheese-pumpkin filling, then baked and chilled. Serve with a dollop of whipped cream for an indulgent dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
I used light cream cheese, lite sour cream and an egg substitute in this recipe. I also used the reduced fat graham cracker crust. I cooked it for 1 hour and this turned out wonderful! Hubby had 3 helpings!!! I saved myself 200 calories and it tasted very rich and yummy! This is going to be a favorite around my house during the holidays! - 04 Dec 2004 (Review from Allrecipes US | Canada)
It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =) - 24 Oct 2005 (Review from Allrecipes US | Canada)
This recipe was great and easy to do. only thing was the cooking time. next time i will cook it for less time. they came out a little browned. - 10 Oct 2003 (Review from Allrecipes US | Canada)