Pumpkin Cheesecake

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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.

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I made this according to directions, but ran into problems with there being melted butter on the bottom of my oven. I am not sure if this was because of my springform pan or too much butter in the crust. I made this in my small convection-toaster oven. Cooked it for 55 min. It came out wobbly but slightly browned on top edges. I was worried.... Refrigerated it and the next day it was beautiful.

Tasted great!!! This was my first cheesecake. I will definately make this again. Thank you Paula!!!!! I can't wait to share this with friends.

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First time I made this, I followed the recipe exactly as, used a springform pan, was in the oven for an hour. The top of it was perfect, no cracks at all, however; the center was still wobbly. I figured it would become solid after being in the cooler overnight but it was extremely gooey, raw and runny. Smelled absolutely wonderful but was really disappointed that it didn't work out. The second time making this, I cooked it a little longer than an hour. It had risen quite a bit and had a alot of cracks in it. I thought I had ruined it. I put it in the cooler overnight. I figured it would shrink in size but I also knew I had cooked it too long and that there would be a lot of cracks in it. To my surprise it turned out great. It shrunk quite a bit to a normal size cheesecake and the cracks were not nearly as bad as I thought they would be. I cut it into 12 small slices and each piece was perfect, it wasn't overdone at all. It tasted like a piece of pumpkin pie and a piece of new york cheesecake meshed together in one. Most awesomely delicious as all Paula Deens recipes are. I think the next time I make this, I will definitely try the water-bath method which is something I have never done. I'm no cheesecake expert but usually my new york cheesecakes turn out perfect, I bake those for three hours though, this one was a little tricky, certainly easy but a little troublesome.

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A co-worker made this cheesecake for a party at work and it waw the best!couldn't wait to come home and get the recipie off your website. This needs to be my new desert for Thanksgiving.

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I have been making this since last Thanksgiving and glad I found the recipe again! It is a great dish for having people over becuase it is easy to make but tastes like it took forever! The spices are just right, however, I added a little more Cinamon and created a gluten-free crust made from ginger snaps. I had to freeze half of it becuase I was eating the whole thing!

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I don't normally make desserts, but I made this one for an anniversary and everyone who tried it thought it was fantastic. I'll definitely be making it again.

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I have made this several times and people and family can't say enough about it.. They always want seconds and friends want the receipe.. Thumbs up to Paula..

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This was really good. I will be making it again.

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I had to cook for my last shift of Paramedic internship... for the dessert I chose this and it was a huge hit! all the guys from the firehouse loved it! Thank you Paula Deen.