Almost-Famous Pumpkin Cheesecake

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Love this cheese cake. Actually tweeked it a little. I used Ginger Snaps for the crust and topped with Rum Whipped Cream. YUM!!!

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was awesome .. everyone loved it and it was super easy to make

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This recipe was amazing. It impressed my entire family and I have already had the request to make it a holiday tradition. The only thing I did different was use gingerbread graham crackers for the crust, it added that extra special something that had everyone raving!

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This Cheesecake turned out wonderful on the first time, so the second time should be FANTASTIC!!!!! My family raved about how wonderful of a baker I am and I only had to follow the recipe. LOL This will be my holiday go to every time!!!! LOVE IT!!!! Thank you to whoever invented this recipe. HOLLAH!!!!!

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Wonderful recipe. I made this with a little modification tho. I put chopped pecan in the crust and I used fresh cooked yam in place of canned pumpkin. The family raved and my son has made it this way and taken to another dinner. Again it was loved by all.

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I made this Pumpkin Cheesecake for Thanksgiving. I thought since this cheesecake was so big and there is only my husband and myself, I would have to freeze half, but it was so delicious, we couldn't stop eating this wonderful treat. As sinful as it is to admit that, we thoroughly enjoyed it and finished it by the end of the holiday weekend. This is now our holiday favorite dessert.

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This cheesecake was a great surprise! Very creamy with great pumpkin pie flavor. I've made NY-style cheesecakes for years and this one was just as satisfying. I followed the directions except for 2 things: I used a 9"x13" pyrex dish and doubled the spices. I never use a springform pan and the batter fills the dish all the way to the top. You'll need 3.5 - 4 cups crumbs for this size dish as well. Typical pumpkin pie won't be missed with this recipe! Take a leap of faith as I did and you should be very pleased.

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Perfect cheesecake. I made it with cinnamon gramcrakers and the crust was yummy but agree with some folks I will reduce the amount of sugar next time I make it. I also added 1 tsp of cloves by accident (oops but to my surprise it didn't overpower the dish and added the spice kick I have been looking for. I followed the cooking directions exactly and it didn't crack. Yea! Thanks for a perfect recipie. This will be my new holiday favorite!

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If I could give this 10 stars, I would!! This. Was. OUTRAGEOUS!!!!
This was my first time ever baking a cheesecake....and it was out of this world!!!! I followed the recipe exactly...my ONLY gripe was I felt the crust was way too sweet..next time, I will cut the sugar in half for the crust. Other than that, this received RAVE reviews, even from my brother who is not a cheesecake or pumpkin fan!! It is not difficult at all. Give it a try :

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I made this for Thanksgiving this year and it was amazing! I followed the directions except I used half gingersnap half graham cracker crumbs for the crust.... I really liked the taste of that. I used a 9" springform and had plenty of crust. I like my crumb crust thick and had plenty for that. I had a little extra batter, but I filled it almost to the top. My waterbath didn't work too well- some water leaked into the pan. However, it didn't seem to affect anything, my crust wasn't soggy. I cracked the oven open for about five minutes when it was done. I then left it in the oven for an hour and had no cracking at all! I refrigerated it overnight and it was perfect. I made some whipped cream to go with it and added some cinnamon which added a nice extra hint of flavor. I definitely recommend this recipe!