Pumpkin Cheesecake

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I followed the recipe as directed and when I removed the cheese cake from the refrigirator approximately a 3" dia of the middle of the cheese cake was uncooked. Any suggestions?

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Soooo Yummy! The flavors went well together. Could definitely tell it was a pumpkin cheesecake. The crust goes very well with the cake. Will be making again soon!!!

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Absolutely Delicious. I made this for my boyfriend's family on Thanksgiving. Every single person gave it rave reviews. I used dark brown sugar instead of light and made extra crust for a thicker crust. The recipe didn't state which type of graham crackers to use so I used 1/2 Cinnamon & 1/2 Honey. I also added 1/8 tsp of Allspice. I'm going to make this again in a couple weeks for my office potluck.

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Great for Fall/Winter. Use freshly ground spices to get the full effect. Made this for the first time during Thanksgiving and everyone loved it! To prevent a crack, make sure to use a water bath and also to take a knife around the edges right when you bring it out of the oven. This was the second cheesecake I've ever tried making and it was so easy. The 1 hour cook time was perfect for me. Overall, great recipe and will definitely hold on to this one!

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This cheesecake had great flavor and the recipe was easy to follow. I did increse the amount of spices slightly to suit my tastes. However, as others mentioned, more time in the oven is required than what is described in the recipe. I left my cheesecake in for an extra 15 minutes and it was still wet in the middle when I cut into it the next day. I was disappointed. I will try this one again.

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Death by pumpkin cheesecake.....chocolate you have some competition...need I say more? Delish!

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Very unhappy with the lack of pumpkin flavor. This cake baked really nicely though. It just tastes like a fluffy desert and unable to detect what it really is. Looking for another recipe.

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Great recipe, absolute hit! Perfect texture, nice creamy density without being heavy. Just perfect amount of pumpkin flavor. I think even those who aren't crazy about pumpkin or cheesecake would like it. I did double cinnamon and nutmeg, but left out clove and it seemed just right. I have to disagree with those who thought the amt of crumbs was too much, I cut back by 1/3 and could have kicked myself, I would have liked to gone up sides of pan a little. 9" pan gave nice height cake. Used bath and got no cracking. Cooked 1hr then put sour cream topping (1/2c, w Tbs sug, 1/2tsp van returned to oven 10min. Slight jiggle, set up nice in fridge overnight. Will make this again and again. Thanks Paula

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I made this for Thanksgiving and it was a huge hit. I used 2 regular packages of cream cheese and one light, and light sour cream, and I increased the spices (except the cloves and added some pumpkin pie spice as well. Then I topped the edges with a cinnamon-chai buttercream frosting. Everyone loved it and raved about it, my father-in-law was still talking about it this morning and my teenage sister kept all the leftovers, even though she only has two days to eat it before heading back to college. Great recipe! Very easy to make. I used a water bath to avoid cracks and it worked perfectly.

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Simple, straightforward, and a major hit! My entire family has always been torn between eating either the cheescake or the pumpkin pie during the holidays. So when I stumbled upon this recipe just before Thanksgiving, I knew it was the perfect answer. My entire family loved it, and it wasn't that hard to make, although it did take some time. Although it may not be a quick dessert, it sure is worthwhile to make!