Almost-Famous Pumpkin Cheesecake

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I love, love, love this cheesecake! I made it for my family for Thanksgiving and they LOVED it as well. It was the hit of the night! I hadn't made a cheescake for almost 10 years and I was scared that I would mess it up. However, the recipe was easy to follow and it turned out fabulous. I will be adding this to my signature dishes!!

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Made this for Thanksgiving...NO left overs.It is totally worth the time to put into this it comes out so lite and fluffy.I also used cinnimon gramcrackers plus extra cinnimon in the crust AWSOMEEE!!!

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Made this Gluten Free by using crushed GF ginger snaps for the crust. Absolutely fabulous! I used a Large can of pumpkin, spread it out on paper towels, flipped and repeated until the excess fluid was removed - learned this on NPR show - and the flavor was rich and the texture creamy and perfect. Doubled the ginger and followed every step of this LONG recipe, and it was worth it. Every guest ate a piece and requested another to take home.

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Highly recommended. The water bath is the key to creamy, perfectly cooked cheesecake. We've made this recipe for several years now, and it's a hit for all ages and tastebuds. Make it easier on yourself, and make it the evening before and refrigerate overnight.

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This was my first every cheesecake to make and whoa!!! Everyone said it was the best ever!!! I was so nervous how it would turn out did take a bit of time but well worth it..The hardest part for me was waiting to cut into it hehe, was hoping it set all the way through and it did:- As long as you follow all the instructions it will come out great! Next time I might put a little less pumpkin and a little more cream cheese, just because im more a fan of the cheesecake taste than the pumpkin but its perfect really the way it is! So happy I made this for my family they wouldnt stop raving on it!

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This cheesecake is by far the best I've ever had. I made this last year for my family's Thanksgiving dinner and it was a big hit. They no longer want the traditional pumpkin pie-- the cheesecake has replaced its duties! I followed the recipe exactly and it was perfect. You can't go wrong!

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You have to make this cheesecake! Easy, delicious, and a real crowd pleaser. I cheat and use about 2 1/2 to 3 teaspoons of pumpkin pie spice instead of the specified spices. It does take some patience, but I worked at Cheesecake Factory for 8 years and can tell you truly, this is a perfect copy!

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I made it for my family's early Thanksgiving dinner and it was a hit. We all especially loved the cinnamon whip cream, it was a perfect finishing touch.

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AMAZING. It was pretty easy, although a lot of waiting because it took so long to cook and cool. Followed the recipe to a T and everyone loved it. But warning, it is addicting!

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Made this cheesecake last year for Thanksgiving and now it's on request indefinitely for every Thanksgiving. I had never made a cheesecake and thought it might be difficult but it was not. I did use the heavy duty aluminum foil just to make sure no water would get in. This cheesecake could put The Cheesecake Factory out of business!