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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

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Average Rating:

Total Reviews: 892

Showing 81-90 of 892

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  • on January 12, 2012

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    I will never make another pumpkin pie. Yes, it's that good.

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  • on January 09, 2012

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    this Pumkin Cheesecake was such a welcome alternative to the usual pumkin pie/pecan pie thing!!!! The whole Family really enjoyed the flavor and texture of this wonderful holiday dessert! Will definately make this one again....thank you!

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  • on January 01, 2012

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    Very good recipe--came out perfect and everyone loved it. About cracking: (I've made many cheesecakes: a water bath has to do with keeping custards tender, little to do with cracking. To avoid cracks--calibrate your oven; don't over beat--too much air puffs the surface inviting cracks; place in lower part of oven, not middle or upper part where it gets hotter and dries out the top faster; don't overcook (biggest crack factor--bake till you think it's not quite finished and 4-5" center still jiggles, for me, exactly 63 min.; don't test with a knife--causes cracks. Filling when properly cooked should be creamy and delicate, just barely cooked through. Always more flavorful when prepared a day in advance. Hope this helps.

    s

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  • on December 29, 2011

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    My son's girlfriend impressed us all on Christmas Day with this delicious cheesecake that I brought two cans of Pumpkin pure back to Ireland and I'm going to try it here. So tasty! Thanks Paula for the recipe and thanks M. for making it for us.

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  • on December 26, 2011

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    I followed the whole recipe besides putting the cloves in there it still turned out wonderful

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  • on December 26, 2011

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    I FOLLOWED THIS RECIPE TO A T AND IT CAME OUT DELICIOUS!!!! WAY TO GO PAULA DEEN, YOU HAVE YET TO FAIL ME WITH YOUR WONDERFUL AND TASTY RECIPES

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  • on December 26, 2011

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    Easy and delicious! I made it the night before so it could chill overnight and be ready after dinner.

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  • on December 25, 2011

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    yummy, but like others, it needed significantly more cooking time than the recipe indicated. After an hour and 20 minutes I thought it was set enough to take out - and I was cutting it pretty close to dinner if I was going to be able to chill it enough. It was still runny in the middle. Next time (and I will make it again i'll allow much more time for cooking and cooling.

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  • on December 25, 2011

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    Excellent recipe. I made this for the first time a few weeks ago for a holiday party and it was a hit with everyone. The only thing I did different was I used gingersnap cookies for the crust since I happened to have them on hand. I also cooked mine in a water bath and there was no cracking on top. I also needed to bake mine for 1.5 hours and it was still a tiny bit soft in the middle so I will add another 10 minutes to my cooking time for the next time I make it.

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  • on December 25, 2011

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    Pumpkin Cheesecake! Only Ms. Paula can make it taste so good! The recipe was easy to follow and the taste is phenonmenal! I have made it 3 times and it has been a hit with family, friends, and coworkers! I am actually making this now as a dessert to our family Christmas dinner! Thank you Ms. Paula!
    One of your biggest fans, Tracie

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