The Ultimate Cheesecake

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It was too jiggly when I took it out of the oven. I wasn't sure how jiggly it should be when you said "it should still jiggle". It turned out be too jiggly for my cake that it is more like a pudding for most part :( Very disappointed.

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Modified Pumpkin Cheesecake!

Follow recipe as written, but make the following mods.

I left out the lemon zest and topping. I used a 9" springform pan. I mixed chopped pecans in with the graham crackers for the crust. Put 1/4 of the crust mixture aside to use to crumb the side of the cake once finished I baked the crust and the mixture on the side for 10 minutes at 325f. Take out and put in the fridge to cool. When you add the sour cream, also add a can of pumpkin....yum!! Bake for 1 full hour at 325, then turn off oven and let sit for another 45 minutes. Take out of oven and let sit on a cooling rack for a while, then put in fridge for 4-6 hours.

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I have made this recipe several times and it is always a winner. The best cheesecake I ever tried (and is not because I made it.
Great consistency and the kick of the lemon zest is amazing. As for the blueberry toping; I would not add the lemon juice either.
In general, all Tyler's recipes I ever made have been great, "Moron" proof (easy to make and delicious!
AVM

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This cheesecake came out to fluffly for my taste. I also would never add lemon flavoring again. It really made it taste like lemmon cheesecake and I just perfer it plain so I can add berries or chocolate on top. I did put it in a water bath and then had to take it out and take off the foil and cook for another 15 minutes to dry it out. Even with two layers of thick tin foil water still seeped in. I tried making another cheesecake the next day and used Idna Gardner's Raspberrie Cheesecake recipe. I omitted the lemmon & orange zest in this recipe and cooked as instructed but turned off the oven and left in for 45 minutes to cool slowly. I did put a pan of water under it to prevent it cracking which worked much better. Her cheesecake recipe is just like The Cheesecake Factory cheesecake, Excellent!

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Dear Tyler,
This is the best cheesecake my family and i have ever had. We love it so much. Our friends enjoy it to. Tyler you are the cutest guy on foodnetwork and we all love you.

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I make this every year around the holidays and my relatives have fallen in love with this cheescake!! This is a perfect recipe! Soo CREAMY and delicious! I even use 1/3 less fat cream cheese to save some calories and it still tastes like heaven. I also sometimes mix up the topping and use different berries for a new twist. Tyler never seems to disappoint! Yummmmmmmmmmmmmmmmm

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Every time I have made this cheesecake, it has garnered rave reviews. No one could believe that I made it nyself. It is absolutely delicious and creamy, and fairly easy to make. I will be making this again for sure!

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I have made this cheesecake 3 times in the last 2 weeks and every time there was nearly a fight for the last piece! This is a creamy, decadent, yet somehow comparatively light cheesecake that is now become my only cheesecake recipe. The only change I've made is that when I use the 8 inch springform pan, I only use half of the recipe for the crust. I thought the entire 2 cups of graham cracker crumbs for the 8 in. pan made a thicker crust than I cared for. I did use the entire crust recipe and "half-agained" the filling for a beautiful 9 inch cheesecake. Also, trust the recipe when it says to be careful not to overbake! The edges will just be set and there will be fair amount of "jiggle" in the middle the cheesecake when you take it out of the oven. It does set up nicely as it cools. I do recommend baking this 12-24 hours in advance to give it plenty of time to set up. Next time I make this, I'm going to try adding mini chocolate chips to the filling before baking for a chocolate chip cheesecake and I'm working on tweaking it to make a pumpkin cheesecake for Thanksgiving. Thank you, Tyler! Love your recipes!!

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This is not the first time for me to do cheesecake. My husband loves cheesecake so i make it for him like once a month ! This time i thought it will be the best as other reviewers said. so i decided to make it a surprise for my husband as Tyler recipes are awesome. But this one was so disappointed. The crust was ok for me but the filling was a disaster. It was too sweet and i think it has to take more time in the oven like about 1 hour because it was runny!!

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I have made this cheesecake about 12 times now and it is definitely the ULTIMATE! I have even been asked to make 13 of them for a friends wedding for the buffet table. Awesome!