Pumpkin Cheesecake with Bourbon Spiked Cream

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This was very delicious. Had to substitute the vanilla wafers with cinnamon grahams. Still very good. I would make again and again.

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this cheesecake is always a hit... and suprizingly easy to make. Actually I've think been using the wrong wafers this entire time.. but it still comes out fantastic. They might even make it sweeter. I've yet to actually try the bourbon in the whip cream... and its still amazing!... I only say that because, I almost never have leftovers! Enjoy!

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Not a very sweet cheesecake, pretty bland. Crust was nice, but filling could have been sweeter.

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I made this cheesecake three times last holiday season and got praise every time.

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I make it every year for Thanksgiving and every year its a success!!!

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Have made this cake three times. The time has been exact for me. I only have a 10" springform, so I prepare the batter and toss out about one cup of batter. I bake for the directed time in a gas oven, never opening the door, and it comes out perfect. Don't forget to cut around the perimeter, this does keep the cake in perfect form. Otherwise, I follow the recipe to the "T".

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This was a HIT!! The only thing I did different was to add more pumpkin pie spice and had NO problems with over baking. It came out perfect and have been aske to bring it every year. Some have even requested for Christmas!! Definately a new food tradition!

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This is a really good cake but you definetely need to shorten the time.

BEWARE:this is a pretty big cake so expect leftovers

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I have made this recipe every year for 2 or 3 years now. Every time it comes out perfect. There are no cracks, it is moist and delicious. It gets rave reviews.

I like to add a little more spice, though. I add cloves too, and a bit of ginger. I also add cinnamon and a bit of brown sugar to the crust.

I think people who are experiencing problems are just doing it wrong.

1. Get an oven thermometer. If your cheesecake is coming out overdone it's probably because your oven is too hot. 1 hour 15 minutes at 350 is perfect timing.
2. DO NOT OPEN THE OVEN while the cake is cooking. Temperature fluctuations will cause cracks.
3. Place the pan in a larger pan with about 1/2" of water.
4. When the cheesecake is done, turn the oven off and leave the cheesecake in there. Remove the pan of water, but put the cake back in. Open the oven door slightly so that the cheesecake can cool gradually. A sudden change in temperature or humidity will cause cracking and even cause it to fall in the middle.
5. Once it is cool enough to pick up with your bare hands, take it out and let it sit on a rack. Once it is room temperature, put it in the fridge. Don't cover it, because condensation will form, making it wet.

I follow these simple tricks and my cheesecakes come out perfect every time.

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I made this recipe last Thanksgiving for the first time. To say that this was a family favorite would be an understatement. The bourbon spiked cream was a wonderful enhancement to the flavor of the cheesecake. This is definitely a new family favorite and I will be making this for many Thanksgivings to come. Enjoy!