Pumpkin Cheesecake

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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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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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Made this tonight for Thanksgiving and the batter was great, but made a few changes - replaced graham crackers with Trader Joes ginger cookies and did not add spices. Added Grand Marnier to cake batter. Plan to top it with whipped cream with Grand Marnier and pumpkin spice.

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Wonderful, my family loves it!

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Tip from my boyfriend to prevent cracking on cheesecake - put a pan of water in the oven while pre-heating and during cooking. Keeps the cheesecake moist - I can't guarantee it WON'T crack - but it sure did help!
This recipe is AMAZING and super-easy!!! I've given it to many friends - love that it's rich, but still has a "fall" feeling to it. I used 1/3 less fat cream cheese and sour cream - doesn't seem to affect the recipe at all!

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Excellent recipe! I made this for Thanksgiving last year and my family is demanding that I make it again this year.

I followed the recipe with one exception...I mixed all of the filling ingredients except the pumpkin. I saved out about 1 cup of the filling and then added pumpkin to the rest of the filling. When I poured it in the pan I used the reserved filling to make a "swirl" cheesecake. It looked beautiful and tasted even better!

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This is now a 'fall' tradition for our family!!! I am 'expected' to bring Pumpkin Cheesecake!

Check spices, the fresher the better and more intense the spiced pumpkin flavor. Sample it and adjust the spices to your liking.
I press the crust up the side a bit to make it a bit taller as well and makes taking off the spring form that much easier.
Want a thinner crust, just use a larger pan and watch your cook time a little.

We do add Sour Cream Topping:

1/2 cup Sour Cream
2 TBSP Sugar (heaping
1/3 tsp Vanilla
(adjust ingredients to taste
Stir together prior to the cheesecake coming out and set it aside, make sure sugar dissolves evenly. After cheesecake bakes 1 hour, remove from oven, spread topping, return to oven for 7 to 10 minutes and remove to cool....makes a great topping for ANY cheesecake!!!!

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I make this every year for Thanksgiving, and every year it disappears. It's absolutely delicious and perfect for those who love pumpkin pie and cheesecake, but don't want to choose (yes, I'm one of those people.

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Delicious, and received rave reviews from my co-workers as well! Easy to make, just decreased the graham cracker crumbs slightly (by 1/4 c for a thinner crust.

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Amazing recipe!!! Everyone loved the cheesecake, and asked for seconds. Can't wait to make it this year!