Almost-Famous Pumpkin Cheesecake

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I've been trying various cheesecake recipes since getting a set of springform pans as a wedding gift, and this one is the winner so far. Everyone, even the picky eaters, loved it, and requested it for Thanksgiving this year.
I subbed out ginger cookies and added some extra spices (I have a mix of cloves, allspice, cinnamon, and nutmeg that I use, and the taste won over our "pumpkin pie is wonderful and cheesecake is meh" kid.

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This recipe is AMAZING!! It is more work than the average baked cheesecake but well worth the extra time and effort!! I changed things up a bit and made a mistake or two. But I learn from my mistakes and will definately be making this again.
I changed out the graham cracker crust for a gingersnap/pecan crust. I just think the combination goes better with pumpkin cheesecake. It's Wonderful. The mistake I made was that I thought reg.foil would work to wrap my springform pan IF I were to wrap it 3 or 4 times. (It was almost 3am and I didn't want to run to the store for the extra wide foil BIG Mistake!!! I had an inkling it might leak thru...and it did!! I had a slightly soggy crust around the outside edge. :( So I know what I have to do next time. But the flavor and texture of this recipe is simply OUT OF THIS WORLD!! I can't wait to make it again. Probably THIS week!!Thanks for another GREAT recipe Food TV!!

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I always make Pumpkin Cheesecake for Thanksgiving, so I decided to try this recipe this year. Wow! It was a little more difficult than my usual recipe, but it was heavenly. My cheesecake also turned out perfect.

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I made this recipe using ginger snaps instead of graham crackers in the crust. I should have cut back tremendously on the butter, there as well, since melted butter leaked out of the springform pan and all over the oven. But now I know and the second attempt had perfect results. The only other modification I made was the addition of some nutmeg to the recipe, along with the other spices. This cake is easy to make. Just follow the step by step instructions. My guests all have loved it. It was requested as the dessert for our big Christmas Eve dinner. You'll love it.

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I have been searching for a recipe for a pumpkin cheesecake and have tried several, but none compared to this one. This is absolutely soooo easy and delicious. I am gonna make one for my guests on Christmas eve.

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I am always looking for great cheesecake recipies. I tried this one and followed the instructions to a T. There were no cracks, the crust was buttery and did not crumble.

The cheesecake itself was light in body, but so full of flavor. Out of this world guys!

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I made this cheesecake for the first time for Thanksgiving. I usually don't try out a new recipe to serve to company but this sounded so good and it got good reviews so I did. The end product came out EXCELLENT. Everyone loved it and the flavor and consistency were perfect. very rich and creamy.

I did sub out half of the graham crackers for gingersnaps for more flavor (and then cut back on teh sugar in the crust, just a bit. I also used brown sugar for the crust. It seemed like there was too much butter in the crust, since it was oozing out of the pan. I would probably try 8 T (1 stick of butter next time instead of 12 T.

Also, I did not do a water bath as I was scared about water leaking in through the foil and I didnt have foil wide enough to cover the bottom all in one piece. The top did brown a little too much around the edge while I was waiting for it to set enough while cooking so next time I'd just keep an eye out and cover with foil at the end if needed.

I will be making this every Thanksgiving now.

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Loved it. I think it is better than the cheesecake factory. The best part is that I can make it anytime I want instead of waiting for November for the Cheesecake Factory to sell theirs. The only problem I had is the sides of my crust collapsed in the oven during the pre-baking phase. Not sure what I did wrong but i has done it twice. Forgot the vanilla the first time, no one even noticed. Added a 1/2 tsp pumpkin pie spice to the rest of the spices. Got lip from my husband about altering the recipe the first time as he inhaled it. It is very creamy and rich. Definitely a keeper.

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I have been asking for a pumpkin cheese cake for years. My mom finally broke down and made this one for me. It was just fabulous! She did use gingersnaps for the crust. Now everyone wants it for their birthdays

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It was so good I got so many compliments on it, most people thought I bought it. loved it!