Pumpkin Cheesecake with Bourbon Spiked Cream

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I followed the recipe exactly and mine was overbaked and cracked everywhere. 1 hour and 15 minutes was far too long. Also, this did not taste like cheesecake at all , but a highly caloric pumpkin pie. If I had wanted pumpkin pie, I would have made one, which would have been far less expensive. A really good cheesecake should not need to be dressed up with chocolate sauce or whipped cream. Maybe this recipe requires it to cover up all the cracks. I dont think I will make this again, but if I tried, I would use less pumpkin, add bourbon to the filing, and shorten the baking time. On the plus side, the crust was delicious.

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I made this for the first time years ago, and I get requests for it every year for not only the holidays, but for other occasions as well. Great recipe, even without the Bourbon!

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What can be said that hasn't been said already? This is a a great recipe for any time of year, although most people will attempt this around Thanksgiving.

Make sure you have a good spring pan. My first one leaked the melting butter out of the bottom which cause my oven to smoke and stink.

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Cheesecake itself was great and everyoone raved but I substituted ginger snaps for the crust and thought it was a bit too much butter---tasted a bit greasy and slightly burnt. No one else thought so though so maybe just me. Will make again for company. Too good to risk leftovers due to calorie count.

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GREAT AND EASY TO MAKE

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First I used a gingersnap crust instead of the wafers and prebaked it for 10 minutes at 350 because I guess some reviewers ended up with a soggy crust. I also took the others advice and added 1/4 extra of light brown sugar, 1 tbsp. of pumpkin pie spice, and 3 tbsp. of molasses, and I put a shot of Jack Daniel's in the cheesecake itself, I asked for bourbon at the liquor store for the whipped cream and they gave me JD so I used it anyway in the cake. I was told that I had to make this every year for Thanksgiving, it was light and not to heavy and not to sweet either. And I would half the recipe for the chocolate sauce, there is no need for that much, it will go to waste.

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I was tasting this as I went along and the filling tasted great until I got to the part when you add the flour and spices. After that it was so bland. I baked it anyway hoping in vain that it would turn out but it ended up in my garbage can. I was really disappointed, I had to run out to the grocery the day before Thanksgiving (zoo and get a frozen cheesecake.

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I typically make the dessert every year for Thanksgiving dinner, and my brother and sister can't stand pumpkin pie but didn't really want apple pie either. I had to come up with something they would like, but I wanted it to still have a Thanksgiving feel to it. This cheesecake was the PERFECT solution.
The pumpkin taste is sweet without all the spices that go into a traditional pie, and the whipped topping was a great addition of flavor. One tip though- make sure you have a LARGE processor- you need every ounce of space you can get in there!

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Absolutely Delicious! It was a hit at last Thanksgiving Dinner. Making it again for this Thanksgiving!!

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I love this recipe! I made it last Thanksgiving and everyone loved it. They are asking me to make it again this year.