Almost-Famous Pumpkin Cheesecake

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Very time consuming but definitly wirth it! This cheesecake came out so excellent that my in-laws are convinced that I purchased it from the cheesecake factory! I still cant convince them! Will definitly be a holiday favorite in my home!

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i just made this for thanksgiving and it is fantastic. because of someone else's review i mixed some graham crackers into the gingersnaps for the crust and 3/4 gingersnaps to 1/4 graham crackers. i also added fresh nutmeg because paula deen uses that in her recipe that is also rated highly.

this was fantastic. goes in the vault!!!

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I made this cheesecake for thanksgiving, it was my first time ever making a cheesecake from scratch and it came out great. Everyone loved it!

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This cheesecake got raves at Thanksgiving dinner! My personal "tweaks" were as follows: 1 I used 1/8th cup of sugar in the crust (vs. 1/4 cup, per recipe 2 Before pouring the batter into the crust, I chopped 3/4 cup of pecans and spread them out over the crust (you can toast them or bake them with the crust during crust prep ... hopefully won't over-toast 3 I cut out 1/4 cup of sugar from the batter. A fantastic recipe.

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Thanksgiving was a wonderful time for me The food the wine and the most wonderful friends, This Cheesecake when following the recipe to a "T" will WOW everyone. Everybody had to have more, it was absolutely delish. I had my friend take pics of it it looks great. If you need something to impress your friends and or just want fine food this is it.

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This was fabulous. Everyone loved it. However, is it just me or did I miss that this recipe makes 2 10 in cakes or you need to NOT use 2 pounds of cream cheese and use one pound for one 10 inch. I didn't see anyone comment about this but I had soooo much batter and had to make a 2nd one, not like I am complaining. : Also if you make 2 cakes don't forget to double everything else.

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I made this cheese cake the day before Thanksgiving for the first time. It came out incredible! My in-laws could not believe that it was home made. It really helps to read the reviews before you start the preparation for this cake. I wrapped my spring form pan three times with heavy duty wide foil after reading that so many people had water leak into the pan. Even with these precatutions, a little water made it into the pan but did not effect the overall results. I copied the idea from other's reviews about adding gingersnap crumbs to the graham craker crumb crust. I subsituted 1/2 cup of the graham cracker crumbs for gingersnap crumbs. Wow, that was the best idea! It gave the crust such a nice flavor. I also did not use the total amount of butter for the crust that the recipe called for. I only used one stick of the butter and it came out perfect. My cheese cake did crack just a little on the edges, but I think that I may have filled the pan too full with the batter. When I served the cheese cake, I added a small mound of whipped cream on the side of the plate and put one of the left over ginger cookies in it. It looked so fancy. I will definitely make this again.

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This was a hit at Thanksgiving dinner! I always take care of desserts for our holiday gatherings but this one takes the cake! I have tried other pumpkin cheesecake recipe's but non received the reviews like this one and everybody kept asking for the recipe. Thank you!

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I am an experienced cheesecake maker/eater and I was a little leary to take on this recipe. The baking directions seemed odd and I was making this for Thanksgiving without a trial run. Based on the other reviews I threw caution to the wind and made it for the big dinner at my financees Grandmother's house. It was a major hit. It was impressive looking and the texture and flavor was amazing. I was told that it is now my "signature" item to bring from now on.

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Though it seems difficult, it is very very simple. You might want to make double the graham cracker of 1 and a half, and the filling goes very well with cinnamon graham crackers. Please try this you will LOVE it. I loved it and I HATE PUMPKIN!