Pumpkin Cheesecake

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it is a great recipe we enjoyed it alot... loving ur dishes

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This is a very good recipe just season to your taste I'm not a big clove fan so I left it out, I'm not a pumkin fan so I replaced it with sweet potatoe and it was awesome and I have been requested to make one for this years Thanksgiving as well!!

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This cheesecake was really lacking in a good pumpkin flavor. I would increase the spices if I made it again. It just didn't have a taste that made it stand out. Also, the graham cracker crust was too thick for a 9" pan. You could easily get a way with using an 11" pan as the cheesecake itself is quite tall or I would decrease the crumbs to 1 1/4 cup and decrease the other crust ingredients accordingly. I won't bother making this recipe again.

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This was awesome. I read the reviews and baked my cheesecake for about 1 hour and 20 minutes after inserting a cake tester to test for doneness. The cake had a slight jiggle to it. I let it cool and then refrigerated it for about 5 hours.
It came out perfect and set up wonderfully. I look forward to making this again and again!
Thank you Paula, for another wonderful recipe. You make me laugh and I enjoy watching your show.

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I made this cheesecake for my daughter's birthday. It was a big hit. My husband even liked it and he hates pumpkin pie. I was asked to make it again for Thanksgiving. It just may replace my pumpkin pies for the holidays.

This recipe was easy to make, no fuss. Mine did crack. I guess I should have kept a better eye on it. Next time I'm going to try it in the bath.

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Easy recipe! Flavor was spot on. I did cook 15 extra minutes because I live at a high altitude.. Also used a water bath to help with cracking. I still had some cracking but I can live with that for the flavor and ease. If you have never made cheese cake before give it a try.

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This cheesecake is excellent and so easy to prepare. I first made my homemade gingersnaps, crushed a few and added them to the graham crumb base. To jazz it up a bit to serve it I made whip cream and then sprinkled cinnamon sugar on the whip cream and sent my family into a frenzy. This is a must try for a great pumpkin cheesecake.

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This is the only cheesecake recipe I've ever tried, and for me there's no reason to stray. It comes out wonderfully each time, and it's so simple to make.

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This recipe is both easy & delicious. My teenage son has once again requested this for his birthday cake. Like some others, I use ginger snap crumbs (plus a little ground ginger & cinnamon for the crust.

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It tasted like plain cheesecake to me and I even used fresh pumpkin pureed.