Pumpkin Cheesecake

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This was my first time ever making a cheesecake and it turned out fantastic. I made it the night before and let it sit in the fridge overnight. All my Thanksgiving guests loved it and I felt very accomplished in hitting my guests sweet tooth. One guest liked the crust so much he said he wouldn't mind having a big slice of just crust. Definately a keeper, it will become my Thanksgiving tradition. Very easy to make.

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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!

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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!

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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!

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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!!

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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!

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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.

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I USED IT 4 THANKSGIVING EVERY ONE LOVED IT IT WAS THE BEST

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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.

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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!