do you have a good pumpkin cheesecake recipe?

Answer 1

Double Layer Pumpkin Pie
The best part is its No Bake

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Enjoy!

Answer 2

I've used this recipe for about 2 years now it is awsome. From Paula Deen on the foodnetwork:

Pumpkin Gooey Butter Cakes
Recipe courtesy Paula Deen
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the
mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar,
cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for
40 to 50 minutes. Make sure not to overbake as the center should be a little
gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained
20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed
above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe
bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut
butter to the cream cheese filling instead of the pumpkin. Proceed as directed
above.

Answer 3

I use this Sarah Multon Recipe, but I generally use a crust made of graham crackers, melted butter, and sugar.

Ginger Snap Crust
15 ginger snaps
2 tablespoons apricot or peach jam, melted
Pumpkin Cheesecake Filling
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 1/3 cups canned pumpkin (not pie filling)
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites


Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.
To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted jam with a fork. Mix until blended and press into the bottom of the prepared pan.

To make the filling: In a large bowl, beat together the fat-free cream cheese and light cream cheese with an electric mixer on the lowest speed until blended. Beat in the sugar.

In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.

Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides. Cut into wedges.

Answer 4

all recipes has some great ones.