Gina's Pumpkin Cheesecake

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The best pumpkin cheesecake recipe I've tried to date! I am not a pumpkin pie fan, so I always make a pumpkin cheesecake for Thanksgiving. This is my favorite recipe so far. The cinnamon whipped cream really sets off the flavors. I'll make this one again (and again.

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Just wonderful. I used a regular graham cracker/ground pecan crust. Also used 2/3 maple, 1/3 vanilla extract in place of just vanilla. I will use all maple next time. We ate it just as it and it was lovely. Would probably make a pecan maple topping next time, but honestly it's sweet enough and yummy enough without it. Oh and my springform isn't quite tall enough to accomodate all of the filling so I pour the rest into a corning cookware baking dish and popped it into the water bath as well. Like a pumpkin cheesecakey custard! Also baked for 5-10 minutes longer giving a little browning to it. That helps your cake be a little drier and makes it have a firmer texture similar to a 'New York' style.

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I made this for dinner at my stepdaughter, and her husbands. I am a good cook but her husband has seemed to be among my worst critics also my grandson. This is a farming family and unless you make a white or chocolate cake with real whipped cream frosting your not excepted .It was a big thumbs up from the grandson and his dad had a second piece. My husband also liked it very much. A big winner all around. A friend of mine wants me to make one for a luncheon she is having soon. I have made cheesecakes before and shared with her and she loved it so this one will be a big hit with her guests I am sure. The only thing I found was it took longer than 1 hour and 20 minutes. Perhaps stoves and ovens as far as heat can be different. Otherwise it was great. Thanks Neelys.

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I had never made a cheesecake before this recipe. It was very easy and absolutely delicious. I added more gingersnaps for more crust...no more pumpkin pie at our house!

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Made this for Thanksgiving, just like everybody else, and my family loved it. This was my first run at cheesecake and it turned out GREAT! Also made the whipped cream, and it was like nobody had had homemade whipped cream before, they loved that as well! Thanks Gina, i cant wait to make it next year.

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Amazing! I made this for thanksgiving and it was a huge hit. I will definitely make it again, thanks for a great recipe!

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We hit it out of the park with this one! My first time making a pumpkin cheesecake. I'm so glad I picked Gina's! Sandy loved the Ginger Snap crust and insists that's the way I make cheesecake from now on. The filling was subtly spicy and surprisingly light. The cinammon topping was also wonderful. I will be making this recipe for years to come. Thanks Gina.

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LOVE this. I tweeked the crust a bit but otherwise followed it to perfection. It was a HUGE hit at Thanksgiving this year!!!

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VERY GOOD!!! WILL MAKE AGAIN. LOVED THE PUMKIN PIE FLAVOR, DID NOT EVEN MAKE PIES THIS YEAR, THANK YOU! TURNED OUT BEAUTIFUL, HAVE NEVER MADE CHEESECAKE IN A SPRINGFORM PAN BEFORE, EVERYONE WAS IMPRESSED BY HOW NICE IT LOOKED AND HOW DELICIOUS IT WAS, MY HUSBAND LOVED IT!!!

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I'm a novice baker and this was my first attempt at a cheesecake. Despite the water bath, it cracked about halfway through baking, but the taste and texture were excellent! My family loved it and said that this was the new fav for Thanksgiving. The only change I made to the recipe was to add 1/4 cup of finely chopped pecans to the crust. Delicious!