Pumpkin Cheesecake

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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~!

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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!

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i made this the other day and the cream cheese did not mix well with the pumpkin and the other ingredients and when i went to cut it after it was ready in the refrigerator well after 4 hours, it crumbled apart and did not slice nicely, i have made other cheesecakes before and never have i ever had a cheesecake break apart as i was cutting it.

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I wanted to get ready for Thanksgiving Day and I started making my list of the menu. I decided to do a trial run of this receipe and it was a hit!!! I followed exactly to the letter with just one little ingrediant- I counld not help myself- I added 1/8 tsp. of powdered ginger. I have family and friends that tried this desert and want me to make it for them....as if!! :
Thank you Paula--you are the best!!

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Made this cheesecake last night, but it did not set in the center! Also by putting plastic on the cake it created moisture :( Will try another and see if it turns out better!

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i made this pie the other day, it was so good. the best

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This recipe is pretty good, but I felt it needed more flavor. I added extra vanilla and extra spices. Overall, the recipe is very easy. I'm not sure why some people needed to bake the cheesecake longer or thought it needed a waterbath. Maybe a difference in ovens? I baked mine less and it was fine. It was delicious and moist!

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5 star flavor, 1 star cooking time.

This cheesecake didn't set. I cooked it longer than the 1 hour, and left it in the oven with the heat off for 3 hours, and it didn't set. Taste-wise, it was stunning, but it needed another... 15-30 minutes with the heat.. this should be cooked for a minimum of 90 minutes, in a waterbath.

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This was my first time making a cheesecake, and The taste was amazing!!! A few tips: (1 For the crust, use cinnamon graham crackers, and double the amount to approx 3 cups or so (for extra deliciousness. (2 When you bake this cheesecake, you MUST do it in a water bath, and (3 Extend the baking time to 1-1/2 hours. The cheesecake will set within 2 hours in the fridge : Like a few others said, if you're using regular pie tins, you will need 2 because this recipe makes enough batter for two cheesecakes.

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Good Tasting!