Pumpkin Cheesecake

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so good!

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Best I ever tasted - plus - I am diabetic, and my kids made it for me for Thanksgiving, substituting Splenda Brown Sugar for the crust and Splenda for Baking for the filling. It was wonderful & others that enjoyed it couldn't taste the difference. Thank you!!

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Great flavor and good solid recipe. The texture was a little dense for what I like in a cheesecake and mine had a huge crack that developed as it was cooling even though I had loosened the crust from the sides of the pan. Everyone loved it anyway and I hid the cracks with spiced up whipped cream. Yummy!

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So easy, and very smooth and tasty. I was worried that the crust would be soggy as the recipe doesn't call to bake this before pouring in the cake batter. But it was surprisingly firm. I did make a slight adjustment in how I baked mine...I wrapped my spring form pan in alum foil, and set the entire pan inside a shallow roasting pan with about 1/2 inch of water. This is how I cook all my cheesecakes. They always come out perfect...no cracks, and very moist.

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I absolutely loved this recipe but mine came out of the oven with a huge crack. Not sure what happened but it still tasted great.

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This year, instead of making pumpkin pie we tried making this cheesecake. Although I had never made cheesecake before, it turned out absolutely delicious. It's easy, too!

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I had used other recipes for pumpkin cheesecake, but was never really satisfied. I saw Paula make this on one of her shows, and it seemed easy enough and sounded great, so I thought I'd give it a try. I did make one change to her recipe and that was to use ginger snaps for the crust instead of graham crackers. It turned out fantastic. Best pumpkin cheesecake I've ever had. If I make it again, I think I would leave out the brown sugar in the crust, as it seemed to be kind of hard. And I probably wouldn't use quite as much butter in the crust (sorry Paula, as when I took it out of the oven, the sheet pan was swimming with melted butter.

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This recipe was easy to follow,and it was DELICIOUS!!!

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Taste was ok. Need to cook much longer than the recipe directs. I make cheesecake all the time, but this one was gooey in the middle and had two huge cracks in it. Also had trouble getting the the pumpkin and cream cheese to stay mixed. I think it was probably the cold eggs. I will try it again using room temperature eggs, cream cheese, and definitely bake much longer.

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This was the easiest and best cheesecake recipe I've ever used. I'll be making it again, only difference is I'll be using a little less butter in the crust, I felt a stick was too much for me and I don't think it was necessary.