Almost-Famous Pumpkin Cheesecake

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IZ H3LL I GOING 2 MAKE IT 4 TH@NKSGIVING

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I made this for my grandmas birthday and everyone in the family loved it. I will definitely do this again.The only problem is now that they know I am good at baking they will be expecting me to bake for all the parties.

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Excellent, professional tasting recipe, definitely a crowd pleaser. I agree with the others about putting less butter into crust. I used 1 stick, but stick had butter leaking while the crust baked (tip: cover pan in heavy duty aluminum foil before crust is put in, so no chance that butter melts into the oven. For 9" (3 in height springform, I used 1/4 less cup of crumb mixture (I used ginger snaps, 5 eggs + 1 egg yolk (like Paula's cheesecake, 28.8 oz of cream cheese (worked fine with 1/3 less fat Philadelphia, 1/2 cup sour cream, 1/4 cup less sugar, and spiced as written. Baked 1 h 45 minutes - just pay attention towards the end of baking to make sure to bake until border firm, but center still a bit loose. Next time, I think I'll go with a little less sugar, and do it on Giada's biscotti crust - I found that to have a better, crunchy crust (from Honey-ricotta cheesecake.

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I love it i made it last thanksgiving! It was moist and creamy! I put nutmeg cinnamon ginger and a little chopped crumb cake. I hope you try it!

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It is the best Pumpkin cheese cake I've ever made

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This was the first time in a long time that I've made a cheesecake and it was a little "touch and go" with trying to figure out how long to bake it. But I used a 10-inch pan, and followed the directions to the "T." It turned out really lovely and absolutely delicious. This is beautifully flavored with all of the interesting seasonings! It seemed like I was putting in alot of the different seasonings, but boy it turned out fabulously. I love the way it tastes!

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I made this cake and took it to work every one loved it.

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Does anyone have any suggestions and/or changes for making this at high altitude? I'm at 6,000 ft. Thanks!

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I have read all the reviews and noticed that some people mentioned that they had to bake it longer or take some out. I assume that is because they used a 9" pan, which is what I have also. So, does anyone have any idea how much batter to take out using the 9" pan to make it cook right and not go over the top? THANKS!

BTW, you HAVE to enter a rating before it will let you post.

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This was my first time attempting to make a cheesecake. The recipe was very easy to follow and the cheesecake was fabulous. I would totally make this one again.