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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 41-50 of 56

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  • on January 02, 2007

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    They are now spoiled!

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  • on January 02, 2007

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    I made this for Christmas, and it was delicious! It was fairly easy (for a cheesecake recipe, which can be difficult, and I've made it again substituting seasonal pumpkin pulp for chocolate and peanut butter, eager to experiment more, and the ingredients are "normal", easy to find items! Try it, it'll be a hit!

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  • on December 09, 2006

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    I made this for Thanksgiving, and I actually baked it for 5 minutes longer than the highest recommended time. It seemed a little wiggly but I thought it would set up a little more when chilled. We cut into it (in front of all our guests! and it oozed all over!! I have NEVER had a problem with my oven before, and I also baked a few cakes and a couple quiches that same week and had no trouble with temp/time issues.

    I ended up saving it by cutting a 2 inch ring around the outside (which was cooked perfectly and cutting that into bit-sized pieces, which were delicious.

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  • on December 06, 2006

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    I made this for Thanksgiving and it turned out great. Good texture and flavor. I'll definitely be making this again.

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  • on November 29, 2006

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    We had this instead of pumpkin pie this year at Thanksgiving and I don't think I will ever make a pumpkin pie for Thanksgiving again. It was fantastic!

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  • on November 28, 2006

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    This is a little easier to make than my usual plain cheesecake. I loved the nuts in the crust and the filling was moist and tasty. Godd with or without caramel sauce. A big hit with my husband and Thanksgiving guests. Thanks for a keeper recipe!

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  • on November 27, 2006

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    Quick and easy to make. Delicious!

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  • on November 27, 2006

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    This recipe was really easy to follow and I really liked the taste. I did however kick it up a notch. I used gingerbread graham crackers in the crust and added 1t.each of cardamom, ginger cinnamon and 1/4t. nutmeg. I aslo combined all the ingredients in the mixer and did not fold the last 2 ingredients. Made a big difference! I also made this recipe with the with the same spices minus the nutmeg and used Mango puree.(You can also use 1T. of chinese 5 spice It made a fruit salad with banana, kiwi, starfruit, red grapes and mandarin oranges which I put on top and served it as dessert for a dinner party! Awesome result! Thanks for the guidance Emeril!

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  • on November 26, 2006

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    This was wonderful cheesecake. Family and friends loved it and requested I make it again! Served with cinnamon whipped topping.

    Found I needed to increase the baking time to at least an hour and an half until it was set in the middle.

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  • on November 25, 2006

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    This was an easy recipe for my first cheesecake. I baked the cheesecake for 1 hour 30 minutes. Although the cheesecake cracked once cooled, I spread whipped cream around the center leaving 1" from edge of cake. The cheesecake was beautiful and I had people asking for more. This will be a regular treat for holidays.

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