Pumpkin Cheesecake

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I tried this recipe for the 1st time for Thanksgiving. It was a hit! Everyone who had a slice raved over it and I will be making it again for Christmas - if I can hold out that long! Thanks Paula, it is well worth 5 stars!

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I made the pumpkin cheesecake for thanksgiving and it was a complete success! It was very very good I loved it and so did my entire family! Going to make it again next year there is no way I possibly could leave it out of the thanksgiving dessert.

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My spring-form pan leaks melted butter from the graham cracker crust leading to an oven full of smoke and worse case this could lead to a grease fire. To avoid this hazard place a large pan covered with baking soda on a rack below your cheesecake to catch all the drippings as it bakes. Delicious Thanksgiving crowd pleaser. Perfect blend of pumpkin and cheesecake. My new favorite dessert.

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This is a tried-and-true winner. I have been making it every Thanksgiving (and Christmas for the past 20 years. A real crowd-pleaser. I use less butter and sugar ( melt 1/2 stick butter for crust, and omit the brown sugar in the crust; use 1 cup sugar in the filling instead of 1 1/2 cups sugar. Otherwise, I tend to stick to the recipe exactly. It's delicious

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The recipe was delicious and easy to make. The best part about the recipe is that it did not call for products you couldn't find in any neighborhood grocery store. Perfect texture!. The only thing I did different was buy a graham cracker crust already made so I could save time. It was sooo good with our morning coffee the next day. This goes in the recipe keeper book ;

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This was a HIT at Thanksgiving. So creamy, delicious. And it looked REALLY professional. One of the guests thought I had purchased it at a bakery!!

I had to buy a springform pan to make it, but it was worth it. This recipe is a keeper.

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As much as I love the flavor of pumpkin pie, the basic pie itself has become very boring. Paula's Pumpkin Cheesecake is a perfect answer to the boring pumpkin pie. This cheesecake has a perfectly balanced (spices pumpkin flavor and has a rich yet light texture. Also this graham cracker crust has been kicked up a notch from the standard graham cracker crust. I baked this cheesecake in a water bath (with the cheesecake pan tightly sealed with 2 layers of heavy duty aluminum foil, then turned off the oven and cracked the door for 1 hour, followed by letting the cheesecake sit at room temperature for an hour before putting it into a refrigerator. It was perfect - no cracks. This recipe is a keeper!

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A friend made this for thanksgiving this year and it was absolutely DELICIOUS

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Paula, you are a genius! Thanks for my new-found confidence in making cheesecakes.
What I did differently: Used a 10+ inch spring foam pan. Used freshly grounded spices. Baked it for 1 hour and 10 mins. Did not use any water bath. Let it cool for an hour before putting it in the refrigerator. Refrigerated it for 4 hours. It was PERFECT! The best cheesecake I have had in my entire life. Friends wouldn't stop raving about it and about Paula. :- Thank you!

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This was so good, but I did switch things up a bit. I used 2 tablespoons pumpkin pie spice instead of the other spices and I did a gingersnap crust. Using crushed up gingersnap cookies(about 40 makes 1 3/4 cup. My recommendation is that you do not use a cup of butter for the crust...I did and it melted all over my oven. Luckily I had read it could and put foil underneath. Overall, an excellent cheesecake.