Gina's Pumpkin Cheesecake

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I made this yesterday and it is the best one I have ever had, and my family all agreed! I didn't have ground ginger, but you didn't even know it was missing! What I love about it is that it is so fluffy and light, you don't feel like you've just eaten a block of cream cheese like some others can make you feel. Mine didn't even crack on top, after it was done baking I took it out of the water bath and put it back in the oven (with the oven off and shut the door, after an hour I opened the door and let it cool completely in the oven. It turned out perfectly! I will be making this often!

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This is amazing. The best of pumpkin pie and cheese cake and it came out perfect the first time (except for the burnt crust which is an admitted rookie mistake on my part!!

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I baked this cheese cake today but a lil bit easier way. I used pre made graham cookie pan, I picked a reduced fat one. Since it seems like a lot, I used 2 graham cookie pan and put the filling half and half. And instead of giving it a water bath I just put a boiling water in another oven pan and put it aside.(Well I didnt have a roasting pan so I had to do something lol and instead of using a real heavy cream, I used cookwhip and just add vanila and cinnamon. Oh and I used Light cream cheese. It turned out real good, it's very light and the whipped cream made it even better. But I think its because I used Light cream cheese, I felt like pumpkin was overpowering, it was more like pumpkin pie with a hint of cream cheese. Next time I'd rather use the regular cream cheese.

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I have been on a cheesecake making kick and I am going to make this one for Thanksgiving. I am only reviewing now to give an idea for those of you who have had trouble with water bath. I gave up on foil. No matter how much I wrapped it still leaked. I finally tried putting my cheesecake pan into another larger pan. I use my chef's pot from wolfgang puck but if you have 10 inch cake pans, that works too. I then put both pans into a roasting pan and pour in my boiling water. Once the cheesecake is done, turn the oven off, crack the oven door and leave for another hour. (I put a dish towel in the oven door. Then take out and let cool completely then chill overnight in fridge. The longer a cheesecake chills, the better it is. I have turned out a creamy, crackless cheesecake everytime this way. I will review again for taste once I have made it myself. Happy Holidays everyone!!

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Followed the receipe to a T and cooked it the allotted time (plus 1 hr and 40 Min let it cool and took to ring off and it ran all over the counter. Something must be haywire!

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I only rated it low becuase I have not been able to eat it. I have made this cheesecake twice now...in two days. The first attempt ended with the cheesecake pouring out onto my island after I took the ring of the spring form pan off. That was after water leaked into pan from the water bath even though it was wrapped in foil. The second attemp is cracked like the Grand Canyon. I used a different cooking method, no water bath, baked it at 350 for 1 hour and 10 minutes, turned the oven off and left it in the over for 1 1/2 hours. It looks like it would be good. This is fine for us with the cracks but not for Thanksgiving Dinner. Someone help me please, any suggestions would be greatly appreciated.

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Yummy, Yummy, I do a dessert of the month for 4 friends and I know they will just love this one. I love cheesecake and this is light yet still taste like cheescake. However due to cost for the dessert of the month I will substitute for graham cracker crust 2 Cups graham crumbs 3 Tablespoons brown sugar 1 1/2 tsp cinnamon and a stick of melted butter. We like it both ways. We have 11 kids at home and this was a hit with everyone.
I did add 15 min. more tiime to mine. But I tend to add more time with all my reciepes due to my oven.

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First cheese cake my wife and daughter ever made and it was delicious. I liked how light it was, not dense like some other cheese cakes. We took some over to the neighbors and they wanted the recipe also. Ours came out about 3" tall.

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I made this following the recipe exactly and it's about six inches high, it comes right over the top of the pan!!! I baked it for the right amount of time and it's not done in the middle at all but it puffed up like a soufle. Not sure what went wrong, might try this one again with some alterations.

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You might want to try and make it first before you give people the impression that this is a knockout recipe. I plan on trying it and which time I will give my review.