Pumpkin Cheesecake

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I am thinking about making this for Thanksgiving. In order to save time, does anyone know if you can make the filling and put it in a store bought grahm cracker crust? I appreciate any advise.
Thank you.

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I have to agree with all the reviews... less butter on the crust, bake in a water bath, and bake for 90 min. The was great!

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I made two of these cheesecakes last year for two separate Thanksgiving dinners. There were no leftovers from the first dinner and my family actually argued over the last few slices of the second. Needless to say, I am making it again this year. I have one in the oven now for an early Thanksgiving dinner that we are having three days from now. I love that you can make this ahead of time and it keeps very well in the refrigerator. You can also freeze it if you need to save it for longer. I do bake it in a water bath and I've never had it crack. This was so easy to make; anyone could do it. Thank you Paula! This is so much better than plain pumpkin pie!

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I made the pumpkin cheese cake about three weeks ago for my boyfriend. and i must tell you he licked his fingers.. : I want to make it for Thanksgiving but my nephew has a peanut allergy would it be ok to leave out the Nutmeg?

Thank you
Marygrace

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I have experience baking cheesecakes but this is the first time using pumpkin. I don't know what the texture of this one is supposed to be but mine came out light and mousse-like. I brought it to a pot luck at the office and everyone loved it. One person told me it was the best pumpkin dessert they had every tasted. The only deviations from the recipe were to use ginger snaps for the crust and to bake in a water bath. I put water in a cookie sheet with sides, placed a cooling rack in the middle and set the cheesecake on the rack. I have never had a cheesecake crack since I started using this method.

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I have made many cheesecakes over the years and am so anxious to try this one from Paula! After reading some of the reviews and problems w/ cook times and such, I whole heartedly agree to a water bath,and the foil around the pan, but, decrease the amt. of butter in the crust..learned that the hard way! When you take the cake out of the oven, run around the edge w/ a thin knife, let it set at room temp. for an hour, then refrigerate overnight (don't cover or you'll end up w/ sweat beads! Do not remove from pan until you are ready to serve...believe me, this works! Happy Thanksgiving!!

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I was watching Paula's show today, and was intrigued with her pumpkin chessecake. It appeared that she had the graham crust up the side of her pan. However, when I researched her recipe, it didn't mention anything about the sides of the pan. Is the crust just at the bottom?

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This was the best pumpkin cheesecake I have EVER had! And believe me, i've had a few! I adore pumpkin. My mom does not. We both LOVED it! It's like pumpkin pie meets cheesecake. Light and fluffy. Just perfect.

I did not use a water bath to make it. I have one of those cheesecake pans where the bottom comes up, not a spring form. And since Paula didn't use a water bath I figured I'd give it a shot. I baked it on a cookie sheet and I'm glad I did. Some of the butter oozed out, but that's about it. I also had to bake it for 90 minutes, and I think it could have even used another 5. After sitting out for a few minutes it cracked in the center... but who really cares? That's what the whipped cream is for!

Amazing! I will be making this several more times before Thanksgiving and probably a few more times until Christmas.

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I attempted this cheesecake last night- it tastes amazing but its definitely not perfect. I used a water bath and cooked it for 90 minutes but the inside of my cake is softer than it should be. I did use an aluminum pan for the waterbath and sat the cake on the highest rack- could these be my problem? I'm thinking it just didn't get done completely but I'm not sure how to insure it gets done without burning it.

Anyone have any suggestions?

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Put foil around and under your springform pan. Put into a large roasting pan and fill with water to about half way up the sides of your springform pan. Believe me - this works. I used to have trouble with my cheesecakes cracking at the top and when I started doing the "water bath" my cheesecakes have been delish! Hope this helps