Pumpkin Cheesecake

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Excellent recipe! I made this for Thanksgiving, and my family was raving about it. My brother even told me that this was his favorite part of the Thanksgiving meal!!! The only thing that I did differently from Paula was that I made a gingerbread cookie crust since I prefer gingerbread cookies over graham cracker. I will be making this recipe for awhile! :

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I made this cheesecake last week for Thanksgiving and it was a hit! I followed the recipe exactly but somehow ended up with enough filling for two pies! Either way, it came out delicious! Make sure to bake the pie for the entire hour it says to. I baked one of mine for 50 minutes and the other one for an hour and I noticed the difference.

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I made this for Thanksgiving this year got rave reviwes it was my first time doing a cheesecake I will be making many more Thanks!

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Great taste!! Have been making cheesecakes for years. Always make at least one for Thanksgiving. For the last few Thanksgivings I have made a pumpkin cheesecake instead of pie. This year I used Paula's recipe. I made a 10 inch cheesecake, so I added a bit more cream cheese and a bit more spice. Then I topped the cooled cheesecake with cinnamon whipped cream. My family loved it!! Definitively a recipe to move to my recipe box. Thanks, Paula.

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LOVED this recipe. So easy!! I did follow the lead of some of the reviews and cooked it in a water bath and after the hour of baking I turned the oven off and cracked the door for an additional hour. Refrigerated over night and it was PERFECT!! I DID NOT change the ingredients one bit...you DON'T need too!! I have gotten so many compliments on this! Everyone wanted the recipe and requested another one for Christmas!

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i ***** at cooking/baking, but this recipe was extremely easy and soooooo tastyyy!!! im surprised there was no butter in the recipe. heehee

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Made this for Thanksgiving. It was my first time making cheesecake and it turned out wonderful! I made a few substitutions. As one reviewer suggested, I added a pinch of salt to bring out the pumpkin flavor. I also used gingersnaps for the crust.

I made this in a convection oven so I cooked it at 275 degrees for 75 minutes, with a pan of water on the rack below. After refrigerating it overnight, it was still slightly soft in the middle, but delicious nonetheless. Next time I'll bake it for 90 minutes. But this one's definitely a keeper!

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I'm not a huge fan of the texture of pumpkin pie, so I tried this recipe, and I'm sold. It's pretty simple and gets rave reviews. I recommend a little homemade cinnamon whipped cream on top.

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The recipe is great, the cheesecake is delicious.....and the calories are incredible.

For those who want to cut back on calories or make this without any dairy products, just substitute Tofutti cream cheese for the regular cream cheese and Tofutti sour cream for the regular sour cream. The result is a much lighter cake, with fewer calories - and enough creamy pumpkin taste to satisfy a sweet tooth and fool anyone into thinking it's the real thing.

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The BEST cheesecake!!! Everyone loved it!!