Pumpkin Cheesecake

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

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This is a very easy recipe. I have made this cheesecake twice and it is amazing. I have people now requesting this for birthdays, holidays, etc. I highly recommend this for even the most novice cook.

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This was the greatest homemade cheesecake I've ever had. I made this for a family Thanksgiving meal yesterday. It was so moist and thick, just like you'd get at a New York style deli. The crust was to die for too! There's nothing better than a big, thick slice of cheesecake! I highly recommend this recipe over any others I've tried.

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This was an awesome recipe. I brought it to our Halloween party. I did not make the crust for it, but bought a graham cracker one from the store instead. After filling the pie shell, I had enough filling left over to fill another one. My boyfriend was extremely happy about that. I baked it until it was firm in the center, about 50 minutes. Paula's pumpkin cheesecake is so easy, you won't be disappointed!

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I got the duty of making a Pumpkin Cheesecake for Thanksgiving, so I went on the hunt. Never making a cheesecake from scratch before I was really interested in something that was quick and easy. This is it! I am not a fan of Pumpkin but this cheesecake was wonderful! I will definitely make this many times in the future.

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I added 2 tbs of Grand Marnier to the pumpkin mixture as well as 1 tbs to the fresh whipped cream i topped the cheesecake with. Awesome flavor!!

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I love this cheesecake. I made it for a potluck at my husband's squadron, and it went fast.

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THANKS SO MUCH FOR THE ADVICE HANNA CAUSE i'M SELLING CHEESECAKES THIS YEAR FOR THE HOLIDAYS ..AND IT WAS CRACK FREE:

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I adjusted the ingredients to fit my Weight Watchers points system. The cheesecake was great and had just the right hint of pumpkin without loosing the cheesecake taste!

* 3/4 cup of Splenda in place of the sugar (alway sugar measurements in half when using Splenda in place of sugar. Splenda is sweeter.

*fat free sour cream instead of regular sour cream

*low fat cream cheese instead of regular cream cheese (makes a big difference in the points!! I would not recommend using fat free cream cheese. You can't taste the difference with the low fat because of the pumpkin.

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This is the easiest and most delicious cheesecake I have ever made. If Paula keeps this up I will be driven off the foodtv network. Alton Brown