Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 892

Showing 51-60 of 892

Sort by:

Newest

  • on November 08, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 07, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 31, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 21, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 21, 2012

    Flag

    I have been making this cheesecake for years... originally when living in Ohio and now, the last two years in Denver. I worried about the altitude and if it would change anything, but it really didn't.

    I use already made graham cracker crust pie shells, and I put it in the fridge uncovered and then cover with the ones that come with the premade ( so I haven't used it with actually wrapping it will wrap...

    I am often requested to make this, and make 4-8 at a time to share at work. LOVE LOVE LOVE this recipe~!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 14, 2012

    Flag

    Paula, this was my first cheesecake I ever made and it was perfect!!! A little soft but I think its suppose to be that way since its pumpkin. I also baked it for 10 minutes longer and it came out great! Couldn't wait to take the spring-form pan off this morning and me and my husband had to have a piece. Couldn't help ourselves. Had 2 instead! : thanks Paula! You never cease to amaze me!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 90 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.