Almost-Famous Pumpkin Cheesecake

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I don't understand why some cooks have rated the recipe without ever having made it! Please don't ruin the value of this feature by not doing your homework first!

On a more positive note, thank you people who actually made the cheesecake because your tips were very valuable, especially to cheescake-baking virgins! This is a wonderful recipe & you will find people can't believe that you didn't buy it at a boutique bakery.

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This is a great recipe the combo of pumpkin and cheesecake. great

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I would like this to be a lighter recipe.

Can you offer me a lighter version?

Rose

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I plan to try this recipe soon!! But, why is it on the recipe itself, some items are marked and underlined with seemingly random red and green checkmarks??

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Most springform pans are the necessary depth you will need for this recipe and other cheesecake recipes as well. Most of the pans you will find are the dark colored ones these days and they really don't need greasing...at least the ones I've used. If it is just a simple light colored aluminum pan then you will want to grease it a little. I think the reason some people had problems with the aluminum foil is that they must have torn it ever so slightly so that water leaked in. Just be very careful with it so it doesn't even have a pinhole in it because the water will seep through even through a small hole like that. I would recommend just using a piece of the heavy duty aluminum. You should be good to go now for Thanksgiving!! Good luck and enjoy!! This is indeed a delicious recipe.

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I have not made this yet but am planning to. Should i use a nonstick pan? Also any depth of the 10inch springform pan i should use?? Also any tips on the tin foil? seems some people hade some problems. Any answers to these questions would help! I am going to try to make this for thanksgiving!
thanks again

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I once found a recipe that suggested taking 1/4 cup of the cheesecake mixture before adding the spices or pumpkin into it and setting it aside until the rest had been put into the springform pan, then taking it and drizzling it or pouring it into the mixture and swirling it around by using a knife or fork gently before putting it into the oven. The swirl effect makes a pretty design and I like to showcase it before I cut it up to serve! It always gets rave reviews for being pretty besides it being yummy! I liked using gingersnaps as part of the crumb crust and chopped pecans, but it was too strong of a flavor to use only gingersnaps for the crust as it canceled out the wonderful flavor of the cheesecake.

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This cheesecake wad awesome. I served it at a family gathering last week and everyone loved it. Its light and just the right amount of pumpkin taste. I used gingersnaps for the crust and it complimented the cheesecake. I will definitely keep this recipe. Thanks!

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This cheesecake takes a long time with the cooling and overnight chilling but it is so worth it. The texture is thick and creamy but still light. The spice content is perfect and comes through just right. Less butter, about 8 Tbls in the crust did it for me and it was fine. My only problem was the water from the waterbath leaked into the crust but it is still delicious. There was no cracks and it looked professionally made. awesome recipe! My family and boyfriend love it

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At least among the ones in my circle...This is the richest and most flavorful recipe out there. Everyone raved about this at work and most have asked for the recipe...the ones that did not, have asked me to make this for them. The most notable comment was that this actually put some of us in the holyday spirit. The only modification I made was to substitute the crust for a gingersnap and butter recipe I found on this site. I will be honest and mention that maybe less sugar may be an option according to some paletes and regarding the new crust recipe, it contained too much butter - 2 cup or more crumb to 8 tbsp butter would be a better ratio.