Pumpkin Cheesecake
Show: Paula's Home Cooking
Episode: Fall Harvest
Rate This RecipeRead users' reviews (892)
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Average Rating:
Total Reviews: 892
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By peachekeentoo_9...
Minneapols, MN
on November 27, 2007
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I prepared just as written and it turned out perfect! I have been looking for a really good pumpkin cheesecake for awhile..... I've found it!
By jannie_coleman_...
chicago, IL
on November 26, 2007
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Paula,although I have eaten a many cheesecakes in my day, I must admit this was the first one I ever made. Number 1. it cooks up sooo pretty my family said it looks like it came from a bakery, and number 2, the taste and quality is unbeatable. It was very fun to make. The crust is delish. You go girl!
By meena_murthy06_...
Silver Spring, MD
on November 26, 2007
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I made this for the first time (not to mention the first Thanksgiving I had ever cooked and this dessert was amazing! It was a huge hit! My boyfriend even said it was better than the Cheesecake Factory's cheesecake! It was easy to make and so creamy and delicious! Thanks Paula!
By dadcooks_61
The Awesome South
on November 26, 2007
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In our house, sitting down to Thanksgiving dinner without a couple pumpkin pies...well, you just don't do it!! But frankly, I find pumpkin pie to sometimes be just a little "boring." I saw Paula make this one day, and suggested to my wife that we try it for Thanksgiving dinner. Reluctantly, she agreed. What an easy and absolutely delicious cheesecake. It was so simple to make. We did alter the spices a little, but other than that, we followed Paula's directions. We considered baking in a water bath, but really just didn't want to mess with it, and honestly...who cares if there are a couple cracks. To our surprise, it came out absolutely perfect with no cracks. The taste and texture was perfect. I think the key to success with this recipe is for the wet ingredients to be at room temp. This was a HUGE hit. Everyone loved it!! And I also liked that we got about 12 good size servings. No more boring pumpkin pie on holiday tables ever again!!
By KnoxFam
Westerville, Ohio
on November 26, 2007
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This is a terrific recipe, light and a wonderful finish to a heavy Thanksgiving dinner. My husband named it as a rival to his drug of choice, my beloved grandmother's chocolate pie. This would be great in the summer, too! Oh, and I had no graham crackers, but did have two graham cracker pie crusts, and it worked beautifully split between the two. Thanks again!
By kristin_caldwel...
Granite Bay, CA
on November 25, 2007
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Made this for Turkey Day. My nephew home from college insisted his mother make him a pumpkin pie even though this recipe was coming to dinner. He tried mine reluctantly and said, "this is Heaven" as he continued to devour the rest. It was sooo good. I would use a water bath next time. Sure it cracked a bit but nobody seemed to care. Yummy.
By yomama10123_9044158
las vegas, NM
on November 25, 2007
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I USED IT 4 THANKSGIVING EVERY ONE LOVED IT IT WAS THE BEST
By jpizani_5748597
Marrero, LA
on November 24, 2007
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This recipe was so good and delicious. It was better than just pumpkin pie or just cheesecake. It was easy to make and everyone loved it. I will be making this again and again.
By newell_564200
Pittsburgh, PA
on November 24, 2007
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I made this cheesecake for Thanksgiving, and everyone LOVED it. I made some very slight modifications -- I don't care for graham cracker crust, so I used a combination of 1 1/4 cups ground gingersnaps and 1/2 cup finely chopped pecans. I also cut the crust sugar down to 2 tablespoons and left the cinnamon out since gingersnaps are more flavorful than graham crackers. I also cut the sugar in the filling down by about 1/3 cup and used 3/4 teaspoon pumpkin pie spice in place of the 3 spices. I baked in a square springform pan. Needless to say, the cheesecake will feed more than 8!
By connie.ball_9039858
orford, NH
on November 24, 2007
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I made this cheesecake for my son's pre-school thanksgiving lunch, it was a big hit. The plate I took it on was empty before the party was over...