Pumpkin Cheesecake

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I made this cheesecake for Thanksgiving, but I used sweet potatoes instead of pumpkin. I baked the sweet potatoes and let them cool completely, then pureed them. To cut calories, I used Splenda instead of sugar. It was delicious and I will definitely make it again. Our family and friends really enjoyed it.

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This cheesecake is really light and soooo good...everyone loved it!!

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I just made this cheesecake for Thanksgiving and everyone loved it! The flavor was delicious and not too heavy. I was looking for something creamy and yummy to make I thought let me try Paula Deen. It was very easy to make. Everyone who tried it had seconds. Will be a staple for years to come. Thanks Paula!!!!

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I made this cheesecake for our Thanksgiving dessert. In fact, this is my first Paula Deen receipe I have ever done! This cheesecake was the best. I did use neufauchel (sp? cheese instead of cream cheese to cut down on calories. My cake cracked just a little. I wish I reviewed the other comments where others did a water bath and then allowed the cheesecake to sit for another hour in the oven. That probably would have helped me!

I did notice a slight moisture on top of the cheesecake when I removed the tin foil. It did not impact the taste. My family loved it! I would also suggest baking this on the middle tray of your oven and not the lower. It may "crisp" your gingerbread crust just a little too much when using the lower shelf in your oven.

I will definitely will use this receipe again...maybe in 4 weeks on the 25th!

Thanks Paula!!!!

Sincerely,

MS in Georgia

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Fixed this recipe for today's Thanksgiving dinner, and everyone LOVED it. It has all the flavor of a pumpkin pie with the added richness and smoothness of a cheesecake. I did, as one reviewer suggested, bake in a water bath at 325 degrees for 45 minutes, then turned off the oven and let the cake sit for one hour before opening the oven and removing the cake. I'll definitely be making this one again... delicious.

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I loved it, it was the best cheese cake ever!!!! hi paula my name is Timothy Ball i live in Greenville ohio i would love to send you a recipe so if you want it tell me at asyl@yahoo.com

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i was so excited when i found this recipe to make it for thanksgiving. this is my very fist time making cheesecake. i followed it exactly (except i used store bought gram cracker crust lightly brushed with melted butter and it came out Perfect! i let it cool in the oven with the oven door cracked for about 30-45 min. and no cracks in the cheesecake! i couldnt wait for it to completely cool, and i had to try a piece. slightly warm, moist, creamy, and not too strong of pumpkin flavor, just the right amount. the recipe was enough batter to fill 2 crusts. and i also added dried cranberries to it, so i made Pumpkin Cranberry Cheesecake. Delicious!!! very simple to make and i Know everyone is going to love it! thank you paula.

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I just used this recipes filling to make little mini cheesecakes in fillo cups. I tried another recipe first from the Joy of Baking site and it was totally gross. But this one was excellent! If anyone's interested, I baked my mini ones for about 8 min. at 350 degrees and they were perfect!

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I am not a real lover of pumpkin pie, so tried this cheesecake recipie and was not disappointed, to say the least. I did alter it a bit. Added 1/4 of very well diced pecans to the crust. This is to die for!!! Can't wait for Thanksgiving so I can have another piece.

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I used all organic ingredients and it tasted awesome! It was gone in one day.