Almost-Famous Pumpkin Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVE IT!!! I made this for Christmas and everyone loved it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made quiet a few pumpkin cheesecakes before but this is by far the best! Its extremely moist and rich. I did add more spice to it since in the past the pumpkin flavor was not as strong as I like it. I will be making this every holiday season!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never gotten so many compliments for anything else I've made. The cheesecake came out moist and wonderful! I used margarine instead of butter for the crust (mistake, made the crust batter too thin and the crust wouldn't stay up the sides of the pan. I ended up adding a lot more crumbs, but I followed the rest of the recipe exactly. Perfect cheesecake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My first cheesecake that I ever made and was blown away. It came out perfect, tasted incredible, and my kids loved it. I will be making this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for Thanksgiving...everyone loved it! Followed the recipe exactly and it turned out perfectly, no cracks or bubbles.
My guests thought it was amazing, although it is so heavy and rich that a tiny slice is enough to fill you up!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This Thanksgiving I was on the hunt for a dessert with a more appeal than your run-of-the-mill pumpkin pie. I found this recipe and decided to try my hand at it. I must say what ensued was a bunch of work (due to my starting it so late in the evening with an AMAZING result. This is unequivocally the best dessert I have EVER tasted! I followed the recipe to a 'T' and could not have been happier. This was a hit and only lasted about 2 days. This dessert is MASSIVE and completely filled my 10in spring-form pan, so to say it was gone that quickly says something.

This is one decadent, yet not overly sweet pleasure that you’d easily find yourself paying upwards of $35 for at any professional bakery and this is coming from a guy who has just recently began his foray into the delicious world of baking. So, follow the instructions all the way through and you will be licking your fingers just before releasing the button on your pants in anticipation of another slice!

ENJOY! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the absolute best cheesecake I've EVER had in my life. Period. Brought it to a potluck Thanksgiving dinner with 12 friends, and it was the favorite dish by far of every single person at the table. I just made a second one (it's cooling off now and I found a couple things that are worth noting in your prep:
1. The recipe calls for barely enough graham cracker crust to cover the whole bottom and sides. I added about 40-50% more graham cracker (3 1/4 cups & butter (12 tablespoons and it is MUCH better for getting a full crust.
2. After you pour the mix into the cooled crust, use a spoon or finger to swirl around the mix and dissipate any trapped air bubbles. I didn't do this the first time and a few long cracks erupted. This time, after the swirl, not a single crack, crevice, or crease!
3. Get a camera for the look on your guests faces at the first bite...it's priceless.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was one of the best cheesecake I have ever had.I made it last year and again this year. It tasts so much like the cheesecake factory cheesecake. I will continue to use this recipe over and over again. Thanks!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the hit dessert of a large dining club party. I followed a reviewer "storyarc"'s suggestion to use convection and cook it at 275 degrees for two hours and 5 minute, and it was absolutely perfect. It was crack free, the texture was creamy, and every crumb was gone minutes after cutting it. Be sure to use a 10" pan, as it totally fills the pan.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent!!! Everyone loved this cheesecake and requested that I make it every year for Thanksgiving. I topped it with cinnamon whipped cream and walnuts. This recipe makes a lot of servings. I served 7 people and still had half left over. I would have taken it to work, but it was sooo GOOD I put it in my freezer to take out and eat when I want a reminder of Thanksgiving.