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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

Recipe courtesy Harmony Marceau

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on February 21, 2006

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    I made this cheesecake for an Autumn dinner party and it was a hit. I made my own puree which added to the flavor.

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  • on December 28, 2005

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    easy and very tasty

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  • on December 11, 2005

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    The recipe was very rich, but tasted good. The only problem I had was the baking time and instruction. If you've never baked cheesecake before, you don't know it's supposed to be jiggly in the center! It took much longer to bake at the lower temperature than instructed.

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  • on December 01, 2005

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    The recipe does not state this will make at least 3 pies, good thing I needed that many. Everyone loved the pies though.

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  • on November 26, 2005

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    This recipe was a disaster...Something was definately missing. It was incredible dry, not sweet enough, and not even a hint of pumpkin flavoring. Additionally, there was to much crumb crust and batter...This recipe needs soooo much help I'd suggest you look elsewhere for a good basic cheesecake recipe and experiment from there.

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  • on November 25, 2005

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    I just made this recipe for Thanksgiving. I've made enough cheesecakes in my life to know that the temperatures and time on this recipe are off. The starting temperature is too low. I used 475 F. degrees. The cooking time is too short, after reducing the temperature I needed an additional 20-25 minutes than what the recipe indicates. I also used a water bath in the oven. Having done all that, the recipe came out quite nice.

    The recipe also doesn't indicate what color springform pan was used. I used an aluminium one. Dark pans require lower temperatures by about 25 degrees. However, for this recipe, I wouldn't change my 475 degrees starting temperature regardless of pan color. If anything, I should have started my aluminum pan in 500 F. degrees to start.

    The cake was nice, next time I'll adjust the spices (too strong for my family's taste. This cake also didn't stand up well to being in room temperature. It got very soft in the middle. It must be kept refrigerated up until serving.

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  • on November 24, 2005

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    I agree, way too much filling for a 9 inch pan and way too much crust. Recipe was not sweet enough and cooking at stated temperature left it mushy. What a waste of time and money.

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  • on November 23, 2005

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    This recipe is TERRIBLE. Let me count the ways:
    1 Not enough sugar.
    2 Too much crust and too much batter for a 9-inch spring form pan.
    3 After baking it 15 minutes @ 425 & an hour @ 275, you still end up with mush!
    4 My friend suspects that there is too much cream cheese and not enough flour in this recipe.
    5 Tastes AWFUL!!

    WHAT A WASTE OF TIME IT WAS MAKING THIS THING!!!

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  • on November 23, 2005

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    This cheesecake turned out beautifully and everyone loved it. I thought it could have used a little more sugar for my taste, but I believe this recipe was meant to be a cross between a pumpkin pie and a cheesecake and that's exactly what it is! I also didn't have a problem getting it into a springform pan at all!

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  • on November 23, 2005

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    The cheesecake made as directed is way short on sugar and cracked heavily on cooling. I re-made the recipie with 2 1/4 cups of sugar, one more whole egg and one less yolk. I also added a touch of orange zest. Much better

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