Pumpkin Cheesecake

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I made this cheesecake for Thanksgiving to bring to my boyfriend's family. (This was my first cheesecake ever! Everyone LOVED IT! They could not believe it was my first time making one! However, I do recommend baking it at 325 in a water bath for 1 hour and 15 min; I had no cracks in the cheesecake and it baked evenly!!!! I definitely would recommend this recipe to everyone!!!!!!

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I made this for Thanksgiving this year and it was a huge hit. Reffered several people to Foodnetwork site. The crust is amazing and the texture of the cheese cake was flawless. This will be on my table next Thanksgiving and maybe even before!!

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Bake at 375 degrees for 40 and shut the oven off, leaving the pie inside if it's still too loose in the center. It gives it a nice finishing slow bake if the center is still too loose without burning the top of the pumpkin cheesecake and you won't over bake the filling.

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My sister-in-law made this for Thanksgiving. I am not a cheesecake lover myself, but found this to be one of the best desserts I have ever had. The consistency is amazing, if it's done right. Smooth, delicious, and easy to make. I recommend this to all foodies! Enjoy!

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Yes this cheesecake tastes great and its easy, But, I do have a couple of issues.
1. Says to fold in the heavy cream and pumpkin. Is the heavy cream suppose to be beat into a puff and then folded in along with the pumpkin? don't know doesn't explain.
2. I am assuming the powdered sugar is for presentation purposes since it is at the end of the recipe. Doesn't state anywhere how or when to use.
3. Doesn't require crust to be baked before pouring in filling. But I do recommend it be baked first. I didn't bake it and the crust is not as crunchy as I like.
4. Bake time needs to be a little longer. about 10 minutes.
Will be baking it again, but will make some changes. All in all it does taste wonderful.

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I'll be honest, I only cook for the glory, I don't really like all the work. When it was my turn to host Thanksgiving, three years ago, I set about scouring the internet for alternatives to traditional items that I was not interested in making. I don't "do" pie so this pumpkin cheesecake idea was right up my ally. Let's face it, if you are going to replace something like pumpkin pie at Thanksgiving you have to bringing something pretty spectacular to the table or people will notice. The cheesecake was just beautiful, I mean it is stunning when it comes out. Now when I go to other people's Thanksgiving I get requests to bring the cheesecake, third year running.
P.S. I usually let it cook a little bit long because I know my oven cooks slow. I've done it in a water bath and without, I prefer it without just because it doesn't seem to need the extra hassle and a water bath is going to lengthen your cooking time. Also the convection oven is not for cheesecakes, they don't burn and you don't want the top cooking before the middle does.

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Ok, so I made this recipe yesterday following the instructions of the 15-year old aspiring baker. All seemed well after the 40 minute alotted time. I cooled it per instructions, then put it in the fridge. I had to move thing around and I accidently dropped the cheesecake...which was not the problem --after 4 hrs of chilling it was still a bit runny in the middle. So...I was not going to feel defeated and I tried again today, however following the cooking instructions of others and baked it for 1.5 hrs. This time it came out perfect and tasted even better!!

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I love this and I don't even like cheesecake! My family has now made it a tradition to have this part of our Thanksgiving meal.....Excellent!

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I've been using this recipe for something like eight years now. It is one of the best cheesecake recipes you'll find. It's not anything like a pumpkin pie either, so people who don't go for the whole spiced pumpkin pie thing will like it too. A great recipe.

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DELICIOUS!!!