Almost-Famous Pumpkin Cheesecake

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ahhhhmazing!, i only used 1 1/2 cups of splenda in place of the sugar, and i made it crustless, but it was still wonderful! i would highly highly recommend,

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AMAZING!!!! So creamy and delicious! I made this for my husband and he said it was the best cheesecake he has ever had!!! I used a 9" pan and had left over batter, if i had a second pan, i probably could have made 2 cheesecakes from the batter. Can't wait to make it again!

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Hands down the best cheesecake I've ever baked! It's rich, flavorful, hearty and perrrrrrrrrrrfect for Thanksgiving!!! My family devoured it!

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The Thanksgiving after my husband and I got engaged, my mother-in-law asked me to bring dessert (we both love to bake. I decided on this - it was my first attempt at a cheesecake.

It was a HUGE hit. Incredibly tasty, and even my brother-in-law who is decidely anti-pumpkin loves it. It has become a holiday staple in the family.

The recipe itself is super easy to follow - even for a cheesecake newbie. The one thing I did do (because I'm a teacher, we were driving up to them right after school on Wednesday...I didn't want to be up all night Tuesday baking cheesecake to save time was made the crust a day ahead of the rest of the cheesecake. Worked out great, and meant I wasn't rushing doing everything the night before!

YUM!

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The crust seemed a little too dry when pressing it into the pan. It crumbled easily after pre-baking and baking, which means it needed more butter. Also, a lot of oil leaked out of the pan and onto the foil. Next time I make ANY cheesecake, I'll place parchment paper over the bottom and let the edges hang out from the side to help absorb the oil and to allow for easy removal of the entire cake from the bottom.

The texture was very creamy, even when I overcooked it a little (the top of mine was dark brown. If you like creamy cheesecakes, you'll like this recipe. I actually prefer a drier texture myself. The taste was bland to me, the pumpkin flavor a bit too subtle. Not earth-shattering as some of these reviews seem to indicate. Maybe a gingersnap crust and increasing the quantity of spices would help. I used a 9-inch springform pan, so there was some leftover custard that I poured into 2 ramekins and cooked along side the pan. The ramekins took about 30 min to bake.

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My friend at work made this and when I was asked if I wanted a piece I immediately said no thanks I don't really like pumpkin....but everyone said how delicious it was so I thought ok ok I'll have a bite. It was AMAZING and creamy and the pumpkin doesn't overwhelm the wonderful flavor! I can't wait to make this thanks I think I may add some chocolate chips to it to really make it great!

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This is not only the best cheesecake I have ever made, but the best cheesecake I have ever tasted! AMAZING!

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Simply the best cheesecake ever. Made it for work and the entire thing disappeared within 15 minutes, then I was asked to bring in a total of 3 more because it was so popular. It's everything a cheesecake should be.

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I loved this Cheesecake and so did my family, even my husband who does not like pumpkin or cheesecake. Just made my fourth one for my Brother for his birthday cake, as a request. It's good anytime of year. It also makes a perfect Lactose-Free version.

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This was probably the best textured cheesecake I've ever made. Although we couldn't eat it because I made one fatal mistake. I did wrap the pan in foil before placing it in the water, but I did not make sure that it was sealed - so the water got in and my crust boiled in it! What a disgusting result to the crust. But the filling set perfectly and was very tasty. I'll try it again one day and take better measures to prevent the water from getting into the pan.