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Gina's Pumpkin Cheesecake Recipe

Gina's Pumpkin Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (161)

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Average Rating:

Total Reviews: 161

Showing 81-90 of 161

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  • on November 21, 2010

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    Wonderful recipe...something different for this year and just melts in your mouth!! Thanks Gina you rock!!

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  • on November 19, 2010

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    The best pumpkin Cheesecake I ever had. It was easy and everyone loved it. Big Hit. It is now a Thanksgiving must have in my family. The trick to not having the cheesecake crack is to prop the oven door open slightly and let the cheesecake cool slowly. Do not remove from oven or water bath until it is room temp.

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  • on November 18, 2010

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    This pumpkin cheesecake was GREAT! Was tired of pumpkin pie and wanted to try something different. Got raves reviews from everyone who ate it. Definitely a crowd pleaser.Ginger snap crust really set it off. The cheesecake was so good, doesnt really even need the cinnamon whipped cream.

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  • on November 18, 2010

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    Made this and the guest loved it!

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  • on November 18, 2010

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    ADD CINNAMON CHIPS - BAKE LONGER
    LOVED this cheesecake! I've made several over the last couple of weeks in preperation for Thanksgiving (my bro & I are having a Showdown. I added 1/2 cup of ground (food-processor Herseys Cinnamon Chips, this was by far the BEST recipe! I had to use half graham crackers and sugar because I ran out of gingersnaps for the crust. Next time I will use a tiny bit less cinnamon in the topping.

    Had to increase the baking time to 130 minutes and I left it in the oven (cracked open w/ spoon for another 30 minutes before cooling on a rack. It should only move SLIGHTLY when done (like Jello. It should not be watery or yogurt/sourcream looking at all!

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  • on November 17, 2010

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    Baked this cheesecake whipped topping last night and it turned out phenomenal! Yum yum. This will definitely be one that I continue to make! Everyone loved it!

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  • on November 17, 2010

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    The trick to preventing cracking is to not overbeat the batter. The problem with excessive beating is that it adds air to the batter, which results in cracking as it bakes. Beat on medium speed just until the ingredients are combined.

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  • on November 17, 2010

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    I have made this twice now and it is delicious! This is the first cheesecake I have ever made and my family loved it so much there were no left overs!! The cinnamon whipped topping is a great touch! My only problem is that both times I have made it the top has cracked. I did the water bath as instructed but it still cracked. Any suggetions on what I can do??

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  • on November 16, 2010

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    Fantastic, Great, Superb
    I made this for a recent spaghetti dinner our girl scout troop held. It was a big hit. Easy to prepare and it turned out beautiful. This was not my first try on making cheesecake but this recipe turned out to be the best I have ever made. I doubled the cinnamon whipped topping which was also just as delicious. If you love cheesecake and pumpkin this is a must. A great dessert for Thanksgiving.

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  • on November 14, 2010

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    YUM YUM, The batter was even tasty, I added just a little more cinnamon. Awesome recipe...

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