Pumpkin Cheesecake

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really enjoyed it!

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Brought this to our monthly Beer Club meeting in Hattiesburg, MS. It was a hit to say the least!

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I made this last night so it was in the fridge all night.....omg, perfect! Thanks to erinjane27 for the tip on the pan of hot water, no cracking at all!! The Hubby said it was incredible!
Thanks Paula!

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I made this for Thanksgiving and everyone loved it! It was easy to make and came out perfect! I will be making this again. Even though my husband liked this cheesecake he loves regular cheesecake. Does anyone know if i can use this same recipe without the pumpkin and the spices to make a regular cheesecake????

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Wow! This cheesecake was a home run! And so easy to make!

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This is an excellent pie and was a big hit for some very picky eaters who were initially disappointed to not have the traditional pumpkin pie this Thanksgiving. Definitely put a pan of water in the oven while the oven is preheating and during baking. Let the cheesecake cool completely. If you put the cake in the fridge before it is completely cool it may split on you. Also, the middle should seem undercooked when you pull it out. I saw a review saying that they had to bake for longer bc the middle was not baked. That is how it is supposed to be with cheesecake.

Also, I used the reviewer below's sour cream topping but added a T of lemon zest. It was a genius move! Really added some freshness and acid to a very rich dessert!

Everything else was perfect. No need for a butter and flour coating on the pan or extra/less graham cracker crumbs.

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AWESOMEEE! Everyone loved it at Thanksgiving! It was easy too.

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I never rate a recipe but this cheesecake was AWESOME! It was a hit at Thanksgiving. The only thing I did differently was I baked it in a 10 inch springform pan and topped it with fresh whipped cream. I also added a bit more cinnamon. Wish I could give it more stars!

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Absolutely perfect. @ bra1288- Possibly your oven temperature was off or perhaps the spring-form pan you used was too small and high? I'd put an oven thermometer in the oven and test it. Your cheesecake is done when the sides start to slightly pull away from the spring-form and the center should be firm and slightly jiggly but not at all like the batter. If it is cracked, then you've baked it too long. I always cover the outside of my spring-form with heavy duty aluminum foil and place it in a deep dish pizza pan that is 1/2 full of hot water once you set your cheesecake inside. I find it helps bake the cheesecake more evenly. If you do notice the center of your cheesecake is too under done at the end of the baking time you could lower the temp 25 degrees and keep baking for an additional 15 minutes or until the center is set.

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This was my first attempt at cheesecake and it was a hit! I never knew how easy cheesecake was to make! It came out moist, fluffy, and tasted even better! I made it for Thanksgiving and there was none left to bring home! Will definitely make again!