Almost-Famous Pumpkin Cheesecake

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This recipe does not disappoint! Everyone in my family was begging for more. For people making this recipe for the first time, I highly recommend cutting the recipe in half. I made the full recipe and ended up needing only half of the batter to fill my 8-inch springform.

HINT: If you don't have ground cloves, or don't feel like buying the spice because it can be pricey, you can use nutmeg instead.

I also made a different crust using Nabisco Famous Chocolate Wafers. I think it complimented the flavors of this recipe better than a simple graham crust. You can find the recipe for the crust by googling "Chocolate Cookie Pie Crust". Should be the first link.

If you're short on time, this recipe also works great for mini-cheesecake cupcakes. I filled paper cupcake holders to the brim with crust and batter and put it in the oven for 30 minutes. Then I let them cool in the oven with the door closed for an hour. They tasted just like my springform version but were a lot easier to serve.

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I did not make this but I did give this recipe to my friend . Let me tell you ... It is one of the best tasting cheesecakes ever. This is so much tastier than the traditional cheesecake. The vanilla , ginger , cloves and cinnamon are just great in this recipe . The graham crust was wonderful too. I will be making this next.

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VERY GOOD,you won't be disappointed. This was my first time making cheesecake and I don't bake much. I was a little nervous about it, but it turned out GREAT. Made it for Thanksgiving and everyone loved it. I doubled the spices and glad I did. I also used 1/3 less fat cream cheese for half of the cream cheese to cut some calories (don't think it affected the flavor. I would probably try gingersnap cookies for crust next time. No cracks, just 2 little bubbles that were barely noticable. My mistake was starting this at 8pm, not done until 1am. Probably will be faster next time, but my advise is to start earlier in the day.

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This recipe is absolutely amazing!!! I've made it for atleast the last three years every Thanksgiving and sometimes for Christmas too. Everyone loves it!!! I just add a little extra cinnamon, clove and vanilla!!! Perfection!!!

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My niece made this for Thanksgiving dinner...it was fabulous...rave reviews from all...event those are not especially fond of cheesecake!

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Love, Love, LOOOOVE this cheesecake!!! I just made it for Thanksgiving and it was the highlight of the meal. I did bought pre-made crust(did not made my own and I did not do the Maria bath but I followed the cheesecake part to the T and it was sooooo good. This one is a keeper!

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D-E-L-I-S-H!! Stop looking and make it!!

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Best cheesecake ever!!! Better than the Cheesecake Factory!!!:

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This was great for Thanksgiving, I used low fat Phil cream cheese, cinnamon Flavored crust and a caramel web cream..
came out creamy and tasty. thanks

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DON'T MAKE MY MISTAKE.
This is a wonderful rich & creamy & delicious recipe. Like other reviewers I wouldn't change a thing. I have a convection oven, so I did bake it at only 300 degrees in the water bath.

The only mistake I made, and it's MY mistake, nothing to do with the recipe... is that I used ginger snap cookies for the crust, AND the full 12 T of butter. When I baked the crust, the whole thing fell down off the sides of my non-stick springform pan. I think because the cookies, unlike graham crackers, have a lot of butter already in them so using cookies plus all of the butter was overkill. I used probably 10 paper towels to sop up butter out of the crust and reform it. Not ideal, but it worked for the most part. Next time I make this with cookies I would only use 6 T of butter, but that's a guess because I didn't actually do it. But honestly my crust was SWIMMING in butter.