Almost-Famous Pumpkin Cheesecake

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I made this for my in-laws Christmas Dinner and just like all the reviews said -- everyone raved about it. It turned out beautifully and everyone was very impressed. My father-in-law isn't a fan of pumpkin and he ate a huge slice. Follow the recipe exactly and you can't go wrong.

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Awesome. Used ginger snaps for the crust. I did use a 9 inch pan and had a ton left over. Purchased a ready graham cracker crust and had just enough to make a smaller second cake.

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It didn't cook all the way through to the center and the crust stuck to the pan (which hasn't happened to me before. Not sure what to do differently next time except cook it longer I guess. I suggest maybe testing the doneness before turning the oven off. I think the last hour is just for setting purposes. It tasted good though.

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I have been making cheesecakes for years and this was one of the best I have made. The only adjustment I made was I cut the ginger in half since I am not a huge ginger fan. It came out perfect. I made it for Christmas and my company said it was better than the restaurant they often order it in.

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This is a very good recipe but I found it to be a bit fussy! The crust fell off the sides of the pan and it cracked on the top. It was tasty though

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I folllowed everything to the recipe (except I used nuefaschtel cheese, or however you spell it. I had a 10.5 inch or a 9.5 inch pan, so I used the 9.5 and it filled it up perfectly to the top, so the resulting cake was TALL like they like it in New York. Yum!

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I wanted to make this to bring for a group Thanksgiving gathering, so I made a trial run a few days before. It was delicious and very easy to follow the directions. I made the second one for Thanksgiving the night before. The only thing I did differently was to substitute nutmeg for the cloves since my husband does not like cloves. Well worth making the crust from scratch. Once you have the real thing, you will never use premade ones again! With the pumpkin shortage this year, finding pure pumpkin was a challenge. I could only find Organic, but I cannot help but think it made it even better. I served it with a dallop of bourbon whipped cream and sprinkled toasted pecans on top.

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After debating about whick dessert to make for Thanksgiving, I decided on this scrumious pumpkin cheesecake. After eating a rather large dinner, my guests couldn't pass this cheesecake up. It was very tasty and many fans asked if I could make it for Christmas! Guess there will not be a debate this holiday!

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I have just mildly started baking and this was the first cheesecake I ever made and did so for Thanksgiving. I was instructed NOT to try a new recipe but I did and it was delicious! People in my family who don't like pumpkin or don't like cheesecake LOVED this dessert. I used light sour cream (it was by accident but the cheesecake was so creamy. I did also add dark chocolate chips which sunk down to the bottom of the cake once I poured the mixture into the pan which created a nice layer of chocolate, only at the bottom, and was so great! For a first timer, this was pretty simple to do and my family loved it!

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People MOANED at the table - it was that good. I am making it again for a Christmas party even though I don't think 'Pumpkin' for Christmas... But it was too yummy to wait until next year again.