Pumpkin Cheesecake

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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!

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Finally got my hands on some pumpkin puree cans, so I decided I'd give this recipe a shot. It was simple and turned out better than I expected. Loved the fact that it's got a lot of pumpkin flavor. Only thing I'd watch out for is the baking time and refrigeration time. I'd add about half an hour on to the baking time and leave the cake in the fridge overnight. It was still a bit too gooey for my liking when we tried it after about 4 1/2 hours of it sitting in the fridge.

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I had baked a pumpkin cheesecake before, but couldn't remember the recipe, so I tried this recipe that i came across. In all honesty, it wasn't that great in comparison to the original recipe I had attempted. The baking time is insufficient, as the center of the cheesecake did not fully bake. Also, the recipe says 4 hours is enough time to refrigerate, but it definitely needs more time than that. For optimum results, plan to refrigerate overnight. I would also use 1/2 of a stick of butter as I think a full stick is unnecessary. If I come across the other recipe I will gladly post it on here because it was the most amazing cheesecake I have ever made.