Almost-Famous Pumpkin Cheesecake

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If I could give this 10 stars, I would!! This. Was. OUTRAGEOUS!!!!
This was my first time ever baking a cheesecake....and it was out of this world!!!! I followed the recipe exactly...my ONLY gripe was I felt the crust was way too sweet..next time, I will cut the sugar in half for the crust. Other than that, this received RAVE reviews, even from my brother who is not a cheesecake or pumpkin fan!! It is not difficult at all. Give it a try :

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I made this for Thanksgiving this year and it was amazing! I followed the directions except I used half gingersnap half graham cracker crumbs for the crust.... I really liked the taste of that. I used a 9" springform and had plenty of crust. I like my crumb crust thick and had plenty for that. I had a little extra batter, but I filled it almost to the top. My waterbath didn't work too well- some water leaked into the pan. However, it didn't seem to affect anything, my crust wasn't soggy. I cracked the oven open for about five minutes when it was done. I then left it in the oven for an hour and had no cracking at all! I refrigerated it overnight and it was perfect. I made some whipped cream to go with it and added some cinnamon which added a nice extra hint of flavor. I definitely recommend this recipe!

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I tried this instead of my usual recipe this year for Thanksgiving and EVERYONE loved it! Will definitely be adding this to the menu every year from now on.

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I made this for thanksgiving and I'll tell you, there is nothing almost famous about this cheesecake. In my home, it IS famous. It is the best pumpkin cheesecake I've ever had. It's creamy and the flavor is fantastic. You won't be disappointed if you make it. Will make this again and again.

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I am not a cheesecake lover, but this recipe is amazing! I like the fact that you cook the filling. It makes a delicious difference. I will definitely make it again. Thank you! It makes a fine and delicious holidays present for family and neighbors.

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This was AMAZING! I can see why there are so many wonderful reviews. I followed this recipe pretty much as written. I used a 10 inch spring-form pan & did not experience leftover batter like others did. Also, the cheesecake turned out perfectly w/the time & temp stated in the directions. I did use all organic, gluten free ingredients & used coconut palm sugar instead of regular sugar. I used half gf ginger snaps (Mary's gone cracker's brand, & half gf sugar cookies for the crust. I did not put the cake in the water bath, but rather put the water bath on bottom rack right under the cake that was on the top rack. When the cake was ready to serve, I topped it with Alton Brown's whipped cream (but added 1/4 tsp of vanilla & 3/4 tsp of cinnamon to the whipped cream recipe, & then topped it with the candied pecans from Tyler Florence's awesome Fall Salad recipe. It's totally gourmet. It's actually more of like an amazing creamy pumpkin pie than it is a cheesecake. Awesome!

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This was so rewarding to make. It turned out perfect and tasted yummy. I wouldn't change anything except the calorie content.

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This recipe is excellent. I also got a little water in the pan, but it dried out in the fridge and the crust was perfect in a couple days. Didn't stop anyone from digging in though. The cheesecake was tall and fluffy and light with good flavor. A Cheesecake Factory contender. I am definitely saving this in my recipe box to make again and again!

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Unbelievable! This turned out so perfect, I even forgot to add the sour cream. A little water got into the pan but I made it two days before the party so it dried out and was a perfect crust. Definitely will make this again. People were quite impressed.

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This was my first attempt at a cheesecake. It was a bit high maintainence but absolutely delicious. I read a lot of the reviews and couldn't decide whether to use ginger snaps or graham crackers for the crust so I used both. I also used half regular cream cheese and half low fat. I think next time I'll try all low fat and I may use Splenda instead of sugar to make it a bit healthier.