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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (892)

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Average Rating:

Total Reviews: 892

Showing 31-40 of 892

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  • on November 23, 2012

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    Delicious. Amazing. Autumnally Appropriate. I am THANKFUL that I found this recipe to make for Thanksgiving. 1 Using a Water Bath was key. 2 I topped it with homemade whipped cream and Trader Joe's Caramel Sea Salt Sauce. I mixed a little bit of the caramel into the whipped cream too! 3 I used Trader Joe's gingersnaps for the crust too.

    I've already had requests to make it again for Christmas!

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  • on November 22, 2012

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    LOVE this recipe!!! I use to live on Long Island NY and would spend a great deal of money on a pumpkin cheese cake at a wonderful bakery every thanksgiving so when I moved I was on the search for a great recipe... Now I wonder why I spent so much money for many yeats! The only reason I gave it 4 stars is because the filling is more than enough for two pies (possibly even 3!! It just needs to be re-written as such!! The flavor is AMAZING!! So light and tasty! I share it all year long!

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  • on November 22, 2012

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    Thank you, thank you, thank you Paula Deen for sharing this recipe with me!

    I love pumpkin cheesecake from The Cheesecake Factory so I get sad when they are not serving it. I found your recipe, followed it and my pumpkin cheesecake came out SO DELICIOUS! I am so happy to know that pumpkin cheesecake is so easy to make, and that it tastes just as good as the ones that they serve at the Cheesecake Factory!

    I will be making this for all the holiday dinners!

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  • on November 21, 2012

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    Delicious and easy to make

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  • on November 21, 2012

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    Ok this cheesecake was FABULOUS!!! I was so light and creamy and didn't give you that dreadful feeling you get after eating cheesecake. I did cook mine for an hour in the bath water. I followed everything exactly but I cooked mine in pie pans so I ended up having 2 cheesecakes which was perfect since I will be at 2 places. Thank you Paula!!! You never fail me

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  • on November 21, 2012

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    TWO VERY IMPORTANT TIPS when making this cheescake, or any other! To get your cheesecake to bake perfectly evenly with no cracks, wrap the bottom of your springform pan in foil, and set it in a large pan with about one inch of water in it and put both in the oven. You will have to increase cooking time by 10-15 minutes, but I promise you will never have a cracked cheesecake doing this! ALSO....add your eggs in LAST and do NOT over beat them. If you're using a mixer, use it enough to breat the yolks ONE AT A TIME, then mix by hand the rest of the way...Otherwise you're cheescake will not bake evenly, and will have areas that rise. Happy Thanksgiving everyone!!!!!

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  • on November 21, 2012

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    I've made this recipe every year for the last 7 years. Here are some recommended modifications: #1 USE GINGERSNAPS for the crust instead of graham crackers. #2 ADD pecans to the crust and then you can drizzle caramel sauce on top of the finished product with sprinkled on pecans. This cheesecake is AMAZING!!

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  • on November 21, 2012

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    This came out fabulous! I have celiac so I tweaked it to make it Gluten Free (used my own GF graham crackers and then replaced the flour with corn starch. My family loved it (even the non pumpkin lovers!!

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  • on November 20, 2012

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    Everyone wants the recipe or requests I make it when I come to a family gathering. It's become a tradition!

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  • on November 20, 2012

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    This was a big hit!! I love it more than a regular cheesecake.made a few adjustments, because my daughter in law has celiac disease. Buttered up Pan well, did not use any crust , the cake crusted up on its own . Used 2 tablespoons of cornstarch instead of flour,also used gluten free vanilla , set up a pan of water on the rack below, it came out perfect.one of the best cheesecakes i ever made! And all gluten free

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