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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

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Average Rating:

Total Reviews: 892

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  • on March 07, 2013

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    Delicious!! I followed the recipe exactly and it was creamy and silky. My kids loved it. However, I did modify the baking instructions in that I baked it in a water bath and then left it in the oven after it was done for an hour with the door cracked open. This insured that it didn't over bake and therefore I had no cracks!!! It looked absolutely professional. I was so proud.. ;

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  • on February 24, 2013

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    Fluffy, testy

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  • on February 17, 2013

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    I have made it several times with rave reviews. I got distracted this time and forgot the flour and vanilla. I tasted the batter before baking and did not notice that the vanilla was missing however I am concerned what forgetting the flour will do. It looked beautiful coming out of the oven. I hope the missing flour doesn't ruin it.

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  • on February 16, 2013

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    AMAZING! Super easy to make, a hit at all my parties.

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  • on January 11, 2013

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    Great and easy. I hate baking but this was a hit at Christmas. Wouldnt change a thing. Make sure you chill it over night and let it set up.

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  • on December 30, 2012

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    I made this for our family Christmas dinner andit was a hit. Not too sweet, soooo smooth almost tasted like ice cream! Very easy, however I did place it in water as it baked, came out perfect but cracked while in the overnite cooling period in the frig. That's ok still delicious! Will definately make this again. Thank you Paula Deen!

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  • on December 27, 2012

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    As usual, another delicious Paula Deen dessert. I added salted caramel drizzle to each slice when I served it to family and friends.

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  • on December 25, 2012

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    This was my first ever attempt at making a baked cheesecake. It is not New York style, this one makes a creamy, tall, beautifully rich cheesecake. I took on a reader comment and added crushed pecans (about 3/4 c to the packaged pie crust base I used instead of the recipe crust. I also added ginger and a bit of Allspice to the spice blend as per the old Betty Crocker pumpkin pie recipe. Everyone loved it and said they preferred it to pumpkin pie! I reserved some of the crushed pecan and sprinkled it over the top of the cake and around the dish to decorate. flickr dot com photos / kerryank / 8308782766/

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  • on December 23, 2012

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    I was gong to make 5 for christmas and went to use premade gram cracker crust. The serving overflowed to 1 and a half cheese cakes. Tip: microwave the creem cheese to soften it so it doesnt clump.. i wound up using the keebler's ready crust recipe for the rest and they turned out much better.

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  • on December 18, 2012

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    FYI--This cheesecake freezes amazingly well! Let it sit for a few hours after baking to cool COMPLETELY. Then remove from spring form and cover with plastic wrap and foil. I let it defrost in the fridge 24 hrs and removed it from the fridge about 3 hours before serving.

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