Almost-Famous Pumpkin Cheesecake

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I made this for the first time last holiday season after seeing it in my food network magazine :

All I can say is that I got rave reviews! It was gone really fast. I made the crust slightly too thick so this year I know better.

I can't wait to make it again next week before thanksgiving! It was so moist and not too sweet. If I compared this one to the one from the restaurant.. you would not be able to tell the difference!

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I made two of these last year and they didn't make it to the end of the day! People were literly racing to get the last piece! Everyone loved them and have asked for me to make them every year and even for fall birthdays!

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This was a bit difficult to make but partly due to lack of planning on my part. I used a 9" pan because that's what I have and it made too much, so I put the leftovers in a small pan and used it as a little sample. I had to bake it for 15 minutes longer than the recipe and only used about 9 tablespoons of butter in the crust and it was still too much. Despite all this, I loved the flavor and it got so many compliments on it. I will make it again!

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I made this Thursday night (for the first time for my husband to take to work on Friday. I followed the directions to the letter and sent it with him Friday morning -terrified since I had not tested it. By lunch time the requests and compliments started streaming in. It was PERFECT! I made him promise to bring a piece home for me to try and I was tickled pink with the results. It was picture perfect and the taste was amazing! I plan to make it for the holidays and for one of my children's schools pot luck dinners.

Thank you for sharing.

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I used a gingersnap crumb crust but was disappointed that I was consuming more fat and calories in a dessert that simply tasted like pumpkin pie.

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I tried this recipe vs my own and people liked mine better and it's much easier. Buy a pre-made graham cracker crust, brush it with butter and add about 1/2 inch of Libby's Easy Pumpkin Pie Filling (with added ingredients specified on can Bake the first layer of pumpkin pie filling at 325 for 30 minutes. Remove from oven, let cool and add cream cheese (1 8 oz cream cheese blended with vanilla, 1/2 cup sugar, 2 eggs Bake this at 325 for 30 minutes, remove from oven and let cool. Top off with another 1/4 inch of pumpkin pie filling and bake at 325 for another 30 minutes. Remove from oven and top off with caramel while cheesecake is still hot.

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This is the first cheesecake I've ever made. For the most part, the instructions were easy to follow. The only thing I would change next time is how much butter you add to the crust. Most of it melted through the pan and on is now on the bottom of my oven - luckily the house did not burn down! This caused the crust to fall, so it's literally just on the bottom and not on the sides at all. Altogether though, the recipe is good, and the flavor of the cheesecake itself is excellent!

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This is a great recipe!I messed it up though,when iI was putting it in the oven I thought it ment pour the water in it.I didn't know until 5 minutes later my mom walked in.She wanted to know how it was,I told her about the water.We left it to bake and this morning it's great!Thanks for the recipe!

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I made this as a request from a friend for her groom-to-be's groomscake. I searched extensively for a straightforward recipe that would be simple and predictable enough to duplicate. Although this recipe does take a bit of time and some planning (especially if making more than one-i made 3-it is almost fool proof and the results are magnificent. I had never baked a cheesecake on my own, but the instructions were clear and simple and very easy to follow. I made only a few slight changes from having read previous reviews...1. i cut the butter for the crust by 1/3 and had plenty ...if i had added all of it i probably would have caught my house on fire. 2. I substituted high quality gingersnaps crushed in a food processor for the graham crackers...and 3. i did have to bake it slightly longer than instructed (15-30 minutes longer

In all i made 4 of these cheesecakes...1 test (rave reviews and 3 for the wedding (even bigger rave reviews. Never once was there a crack or "falling"..the tops got a beautiful deep orange color and the gingersnap crust stayed very crisp and complimented the pumpkin and spices perfectly. the texture was silky smooth and not too firm, not too soft-just perfect.

if you have the small amount of patience it takes to do all the steps and keep an eye on it, this will be a recipe you go to time and time again...i have people begging for the recipe and for me to make them for all sorts of occassions--i will laminate this one!!!

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I have made many a cheesecake in my day, and when it came time to match this recipe up against the original it didn't fall short! I would have never known that it didn't actually come from the Cheesecake Factory, it was rich, full of flavor and just like I loved the Cheesecake Factory's Pumpkin Cheesecake that comes around ever late October, I absolutely LOVED this one. As with any traditional cheesecake, yes it took time, and with the correct tools.. spring form pans and such, it came out AMAZING. If you've never made a cheesecake before.. don't get discouraged from stories you may have heard... you gotta practice before it comes out perfect, and trust me... its worth the effort!