Almost-Famous Pumpkin Cheesecake

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This was a huge hit, but I did change a few things. I only put a stick of butter in the crust instead of a stick and a half. I also used 2-1/4 cups of sugar in the filling instead of 2-1/2. Also, I didn't prebake the crust. I baked the cheesecake for 2hrs 5min in my convection oven at 275 degrees. It came out perfect.

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i think a 9" pan would be fine. the batter was down about a half inch from the top of my 10" pan. just leave a little out if you need to. or sneak in a few extra tastes along the way! :

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I am so excited to try this recipe for Thanksgiving! I have a question-it may be silly, but I have a 9'inch springfoam pan and the recipe requires a 10'inch, does it make that much of a difference? Should I just put less of the filling in? Thanks!!!

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AMAZING! My boyfriend doesn't really like pumpkin pie but he loves cheesecake, he was blown away by this combo!

If you are using pre-made crusts I suggest you get 2 or three. The recipe makes way more than 1 pie if you are not making your own crust!

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Hands down the BEST pumpkin cheesecake recipe I have ever made. I have tried four or five other recipes on this site, and this one stands alone.

I didn't have time to bake it the day before like the recipe suggests, so I altered the baking a bit. Instead of turning off the oven after 1hour and 45 minutes and then leaving it in the oven for another hour with the oven off, I let it bake for 2 hours or so. I pulled it out when the top was light brown-ish and the center wasn't loose. I let it sit on a cooling rack in the pan for about 30 minutes and then put it in the refrigerator on the cooling rack for about an hour. This way I was able to serve it sooner.

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Jhurlburt, it means not to slide out your oven rack, so after you pour the water in the pan it won't slosh back on the cheesecake when you slide it back in. Hope this helps.

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Not a review, but a question. The instructions say to put the roasting pan in the oven, but don't remove the rack. Is that the rack in the PAN or in the OVEN? Sorry if this is a dumb question, but don't want to screw this up. If I leave the rack in the roasting pan, it's impossible to get the water 1/2 way up the springform pan, I'm not sure if it's OK for the Springform pan to be directly on the bottom of the Roasting pan. Any help would be much appreciated.

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This was the best Pumpkin cheesecake I've ever made. I have been making cheesecakes for over 25 years and this one made my eyebrows raise when I tasted it. I did not change the recipe at all with the exception of the baking instructions. I find that baking at 250 degrees for 90 minutes always gives me a nice flat uncracked perfect surface that makes the cake look and taste unbelievable.

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Fantastic recipe! Not too difficult, as far as cheesecake goes, and came out very creamy! I did a little less sugar than suggested because I wanted it to be very spicy and earthy so you could really taste the pumpkin!

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There aren't enough stars for this cheesecake; it was creamy and decadent! Don't be intimidated by this recipe - it's a definite special occasion go-to dessert.