Pumpkin Cheesecake

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Please, explain to me how this water bath thing is done, for this recipe.

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After reading the reviews, I decided to go with a water bath and bake for 90 minutes - perfectly done and no cracks at all! I did use neufchatel cream cheese and reduced fat sour cream, but went for the full stick of salted butter in the crust. Even though I used more than 2 cups of biscotti crumbs, the crust was quite wet. Next time I'll use less butter. I'm not crazy about pumpkin, but cheesecake is my all time favorite dessert. The pumpkin taste was not overwhelming and the texture was very much like cheesecake. My husband and kids like pumpkin, so this was a great compromise for all of us. My neighbors got half the cake (as usual, but this time around I only got one small sliver for myself and the rest was devoured in a day! I think I'll be making this again sooner rather than later...

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I changed this recipe to fit our diets. I used 1 fat free cream cheese and 2 low fat cream cheese. I used low fat sour cream and splenda.
It came out great!! Warning, put on a cookie sheet. During the first 20 minutes of cooking the butter in the crust melted and dripped on my oven. the smoke detectors went crazy!
Also, I baked it for 90 minutes. One hour is not enough.
thanks, Paula

Lori
Corona, Ca

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I've once again been asked to make this for Thanksgiving. It was a huge hit last year!!!

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my only addition would be to prebake the crust...it got soggy right away

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made this according to directions but used a water bath and bumped cooking time up to 90 minutes, this is abosutely a fabulous receipe!!!

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This was my first time making a pumpkin cheesecake. I had a slice @ Olive Garden and wanted to try my own. I saw Paula's recipe when I searched and read the reviews and decided to give it a try. The only thing I did different , I beat the egg whites separately until semi-stiff peaks and folded it into mixture at the end. It came out perfect. My family and I are going away to the mountains with family for Thanksgiving, so I tried the recipe early to see how it would turn out. My family loved it. This will be a Thanksgiving dessert in this family for years to come. I plan to garnish it with cool-whip and crushed gingersnap cookies and maybe some kind of chopped nuts. (pecans,walnuts

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I have made this recipe MANY times. I too use a water bath and increase the cooking time to about 90 minutes. I also use a ginger snap crust. I never worry if it cracks.... that's what whipped cream is for! I mix finely minced candied ginger into fresh whipped cream and spread it like icing over the entire cheesecake. It gives it a very pretty finish and tastes wonderful.

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First cheesecake I ever made and it came out perfectly. The crust can be a bit hard after taking it out of the fridge the day after baking, so I'd recommend letting it warm up a bit before serving. I did also run into the problem with butter leaking out the bottom of the springform pan, so make sure you line your oven with some tin foil or something.

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This recipe is great but there are a few things beginners might consider, if you are going to make this I suggest using a water bath. But MAKE SURE TO LINE YOUR SPRINGFORM PAN WITH ALUMINUM FOIL, or else you will end up with something more like pumpkin soup. If you don't use a waterbath cook this at a lower temperature than is recommended for a while longer to avoid gooey centers and cracked tops.