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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

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Average Rating:

Total Reviews: 892

Showing 101-110 of 892

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  • on December 14, 2011

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    This was absolutely delicious. I added slightly more of the ground spices. I also baked it for a few more minutes as the center seemed to liquified at 1 hour. Maybe it was supposed to be that way. It was very easy to make and looked beautiful on the plate. I watched Paula make this on the food network. It was a great tip to use the bottom of a glass to push the crust firmly down.

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  • on December 12, 2011

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    I'm not much of a baker, but I wanted to try this pumpkin cheesecake. I changed the crust to gingersnaps instead of graham from another recipe and it was a hit! I am now making 5 (! of these for Christmas. I also did experience some cracks after it had cooled, so I'm going to try baking it in a water bath at 325 for 45 min then letting it cool in the oven.

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  • on December 11, 2011

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    Very disappointed.The quantities were enough for 2 cheese cakes.The cooking time is not sufficient.When I opened the spring pan the whole cake collapse and poured on the counter.A waste of good product.

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  • on December 11, 2011

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    Wonderful pumpkin cheesecake! Followed the recipe with just one exception. Took out some of the liquid from the pumpkin by spreading it on paper towels before measuring. You'll be surprised by how much liquid comes out, but doesn't really change the consistency of the cheesecake. The pumpkin flavor really comes thru.

    Family and all co-workers really enjoyed it. 2 Thumbs up!

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  • on December 10, 2011

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    My husband and daughter hate cheesecake. But, I talked them in to trying this one and they ate most of it. This is definately a new holiday favorite.

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  • on December 08, 2011

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    This was the best pumpkin cheesecake i have ever tasted. People that didn't like cheesecake loved this, and so easy to make.

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  • on December 08, 2011

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    My two cheesecake aficionados gave this a thumbs down. I thought it was better than that, but not my favorite cheesecake. Not even close. The quantities should be adjusted for one regular size cheesecake. Everyone commented on how much filling there was. Fortunately, I have a tall spring-form pan.

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  • on December 08, 2011

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    Fabulous recipe! I also had enough to make two pies but that is because I used disposible tins instead of the recommended springform pan. It was easy to whip up a second crust and we had extra pie to enjoy!

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  • on December 08, 2011

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    This cheesecake is out of this world. It's so incredibly yummy, and easy to make too. My father took one bite and wanted to keep the whole thing for himself telling everyone "This is gross. Don't eat it. But don't worry I won't let it go to waste" LOL. Paula is 100% right, I won't be looking for pumpkin pie anymore. This pumpkin cheesecake is my new tradition!

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  • on December 05, 2011

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    One way to keep the cake from cracking is to let it cool completely in the oven. Just stick a wooden spoon in the door to keep the door open slightly. This has always worked for me in the past. I also substituted the Limited Edition Gingerbread graham crackers and they were fabulous for the crust!

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