Pumpkin Cheesecake

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YUM!-OH, HOW GOOD, A REAL WINNER: I followed the recipe exactly, with only a couple of changes. Decided not to use a spring form pan, as this recipe after I mixed all the ingredients, I could see that I would need to use my large spring form Pan. As I was making my "Try It Out" cheesecake to just be served to my sister, my husband, and myself, this cheesecake would too large to serve to only a few people. Used the entire recipe for the Graham Cracker Crust pressed into the Pie Pan. I have never added any cheesecake batter directly into the unbaked Graham Cracker Pie Crust, with out blind baking, decided to follow her directions. Remembered I had a few ?Store Bought Pie Crusts? left from last year, ?Yes! These things will keep forever, as they contain so many additives. Baked the two together in the same oven on the same shelf, changed Temperature setting to 450 degrees for 10 minutes, then lowered the temperature to 325 degrees. Baked the two pies for 35 min more. Removed smaller pie, continued baking larger pie 20 min more, then on a cooling rack, before placing them, into the refrigerator to chill.
NOTE: I also placed a small amount of the Graham Cracker crust mix into a small shallow ?Butter Patty? containing a tablespoonful of batter, inside, baked it along with other pies, .long enough to set up and bake, just to try out the crust and batter for tasting.
Decided that I would use this Graham Cracker Recipe instead of my own Pie Crust Recipe in all of my Custard Type Pies , especially Pumpkin or Chocolate.
WOW! Was this the best Graham Cracker Recipe ever and the best Pumpkin Cheesecake ever, from Paula Deen? ABSOLUTELY! This is the best I have ever tasted, not the soggy and absolutely delicious. Dorothy and Dewey loved the smaller pie even though I used the ?Store Bought Pie Crust?. I know when I decide to share the one in the Freezer with others I am confident that it will be winner. Thanks Paula, Jewel Carmody, Centerton, Ar.

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It is a delicious desert for anyone.
We brought it to our church for Thnksgiving and when it was time to go,
there was none left.I'm Madison and even though I'm 9 years old, I still
love your cheesecake!:

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yumm

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Great tasty and easy recipe for us home cooks. i love you paula!

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check out the recipe now. The cream cheese amount has been corrected. Cheesecake almost always uses 3-8oz packages. Good luck !

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I just love Paula, I think she make cooking so much FUN....about the tip of the bath water how does that work so the cheesecake does not crack in the middle..

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Way to go Paula another classic.

Also a tip for those cheesecake beginners- a water bath helps to regulate the temperature and prevent cracking. Also for a creamer cheesecake turn off oven when the cake still has a little jiggle in the center and let your cake cool in the bath in the oven. (It turns out perfect every time.

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hey all! We had the same question about the cream cheese amount so thank you all for the clarification. We thought we saw 3 on the show! Anyway after watching my sis in law and I decided we had to try it out so we did and last night we had some and it was FANTASTIC!!!!!Go Paula!
This is definitely taking the place of traditional pumpkin pie forever! YUM!
And yes I think it is supposed to crack on top, but after it cooled and was refrigerated it was perfect.

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i loved this and i was told grandkids loved it tooooooo

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It was a really good dessert. I will make it again for my friends/family. The only problem was after I left it out for 15 min. as suggested, the filling began to crack across the pie. Any suggestions to avoid that? This is the first time I've made cheese cake and I don't know if that is supposed to happen.