Almost-Famous Pumpkin Cheesecake

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This was the first time I have ever made any flavor of cheesecake completely homemade and this recipe turned out to be a huge hit at our Thanksgiving dinner. It was light, fluffy and tasted delicious!
I am sure it will be requested every year now....

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This was great! I used 1/3 fat cream cheese and it turned out. It was slightly soft, but other than that, there were no problems.

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A little more work than I was looking for, but worth it. Best pumpkin anything I have ever put in my mouth.

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This was delish, but far too much butter in the crust. I would guess 30% of the butter ended up in the bottom of the foil wrapped around the pan. Next time, and there will be a next time, I'll use one 8 tablespoons instead of 12.

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Best. Cheesecake. EVER! For the crust, I used 3 parts gingersnap crumbs and 1 part graham cracker crumbs, reducing the butter to 1 stick (1/2 c. Baked the crust at 325, then turned the temp down to 300 for the cheesecake. I turned the oven off after 2 hours, let some of the heat out, and let the cheesecake sit for another hour. Perfection.

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This turned to be the hit of thanksgiving, made 4 total, and only a half of the 2nd no fat one is left, yes substituted no fat cream cheese and used no fat spray for the crust. For my Sister in-law that has a bit of an eating disorder she love the taste and I must say it is nearly as good no fat as it is with all the fat.

Thanks

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Made this for Thanksgiving..there is no improving this recipe, it is perfection. I can't belive how good this tastes

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Delicious,very smooth,not too sweet with a deeply rich flavor. Beautiful presentation. The final product had no cracks & was perfect. I was unnecessarily concerned about the crust when it came out of my oven cracked all around. My crumbs went almost to the top of the pan. Which was good since the batter went up that high. Amazingly, the end result when I released the pan, the crust was perfect, cracks were gone, & the crust & cake were the same height. Used a 10" Springform pan. To make things easier measured out all ingredients the day before. To all who write these reviews Thank You!

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AMAZING! I didn't have a springform pan so I made two 9" cheesecakes. I also, had quite a bit of batter left over. I probably could have made another one. I didn't have any of the cracks like some other people have had. My husband demolished one cheesecake just on Thanksgiving, and half of the other one is gone already. Needless to say, my family loves it! A

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This has been the BEST pumpkin cheesecake recipe!!! Everytime I've made it, I get a lot of compliments and a lot of people asking for the recipe. The toasted pecans on top are so good...a lot different then I expected. Excellent!!!!