Pumpkin Cheesecake

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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!

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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...

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Hello foodies!
Making this cheesecake was my first go at it. I've read and seen stories of cracked cakes, dry cakes... but after a little research before hand I'm so happy to say it turned out perfect in my spring form pan and NO cracks. I watched it like a hawk! My family loved this recipe. #1 tip I learned that helped me I think was to make sure ingredients were room temperature and creamed cheese and eggs first and made sure they were smooth. I hope you will give this one a try I know I'll be making it for years to come. 4 stars! (next time I'll pre bake the crust some

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This is the first cheesecake I ever made, but it won't be the last. Simple and delicious.

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you would not believe how easy and tasty this is, I don't think I'll be able to eat pumpkin pie any other way,,thanks

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I saw Paula make this recipe earlier this week and tried it immediately. Not only is this the EASIEST dessert I have ever made, but it is foolproof. Just follow Paula's instructions (they couldn't be easier and you're ready to go. Plus, this cake is a HUGE crowdpleaser. I had to bake it for a bit longer than one hour to get the middle to finish cooking, but that will depend on your oven. I highly recommend this recipe.

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My daughter is a Food Network junky. She saw Paula make this and thought it would be a good addition to Thanksgiving. My sister In Law bought 10 (yes 10 pies for 22 people. Sara made the pumpkin cheese cake. Needless to say there were a lot of pies leftover. The overwheming response was that they either needed to get the recipe or take Sara home so she could make more. EXCELLENT!! and easy to make..

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I was asked to contribute 2 pumpkin cheesecakes to our Thanksgiving gathering of 22 people. Instead of making 2 of the same, I decided to make one of Paula's and the other which I've been making for years (Joy of Cooking to see which I liked better. I was surprised to see everyone took a sliver of each instead of a bigger slice of just one. Though everyone commented that both were good, only one or two people preferred Paula's over the Joy of Cooking. Though both had most of the same ingredients, the quantities are different and the Joy of Cooking is denser in texture and more flavorful. The majority of guests commented that if you started with the cheesecake from Joy of Cooking then Paula's seemed bland in comparison. I also have to add that even though I had a water bath in the oven for both, Paula's cracked and the other one didn't (and never has in the past. I made both with a graham cracker crust as it was easier to just double the recipe, though in the past I have made it with a gingersnap crust which is also very good. (Recipe in Joy of Cooking On a different note, I have to add that Paula's is a little easier to make as it has one less step involved, as the other has a sour cream topping which you add at the end and pop back in the oven for 7 minutes.

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WOW! This was an amazing cheesecake! Although it cracked when it cooled it was eaten so fast no one noticed! Will make next year!

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This a great way to combine to types of deserts into 1 which is a great option. Love IT!!!