122 Reviews

Made 3 changes for the recipe: Increase crust to 2 cups ginger cookie crumbs, 2 Tablespoons sugar and 7 Tablespoons butter. I LOVE crust!!! Also added 1 Tablespoon of corn starch. I'd read it helps prevent cracks and it really worked! Finally I baked it at 325, for about 10 minutes longer. Also to prevent cracks.

BUT I always get asked for the recipe and people always request me to bake this. In fact, I have one in the oven right now!!!!

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freddas December 31, 2010

I made this after trying some superb and expensilve cheesecake and, trying it that night, it just didn't measure up. Dh said he liked it, but I decided to never make cheesecake again.
I had heard, however, that cheesecake gets better as it "ages" so, I decided to try a bit the next day. I was amazed at the improvement! And then it was even better the next day, and even better the day after that! And then, alas, it was no more.
It was SOOO good. I mean, perfect. One of my favorite desserts ever and yet so nice and rich that I had the willpower to not just gobble the whole thing down. And now, after a suitable interval has passed, I have found a reason to make another. (DH reminded me to make at least a day ahead)
I missed the directions on the water bath somehow, and I do not have a springform pan, so I just baked it in an 8x8 square casserole dish and it still turned out great.

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laugh2survive January 21, 2011

Wonderful & easy recipe for holiday season! If you love pumpkin and cheesecake, you definitely won't go wrong with this recipe. Thank you for sharing!

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Heidi T. April 14, 2015

I followed the instructions, which did not instruct to wrap foil or do anything other than to place cheesecake pan straight into water. It was my first time so next time I will not place in water. Disaster and waste of money.

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svv17 February 02, 2014

If you love cheesecake, and you love fall flavors, you'll love this. This was so wonderfully full of pumpkin spice flavors, and that traditional cheesecake flavor and texture, that it was almost a sin to eat. Very rich, very good. The whole family went crazy over it. Also was first attempt at cheesecake. Not as difficult as I always told myself it was. quite simple really. Great recipe and no cracks.

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mummabear7 November 24, 2013

AMAZING!!! I used 2 teaspoons of pumpkin pie spice since I didn't have the recommended spices but otherwise followed the recipe exactly. I got a bit impatient and mixed the cream cheese mixture too soon and it showed :( I just discovered that you can make caramel by boiling an unopened can of sweetened condensed milk for 2 - 2/12 hours and letting it cool before opening. What a delicious topping! Just make sure to keep checking the water level of the boiling can to make sure it stays covered with water. Thanks for sharing!

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lovestocook #6 October 23, 2013

I made this delightful cheesecake yesterday afternoon and was able to enjoy a slice today. It was absolutely divine! I was nervous, as I'd never made a cheesecake before. But my nerves were unfounded. This cheesecake was very simple to make, even with my adjustments. I love a thicker crust, so I used 2 cups of crumbled graham crackers; increasing the butter to 7 Tbspns and the sugar to 1Tbspn 2 tspns. I took freddas' tip into consideration (about the cornstarch). I did not have cornstarch on hand so I substituted with 1 Tbspn of confectioner's sugar, as it contains cornstarch. I was pleased that it worked, as the crust did not crack or crumble.

To the filling, I did not have any allspice on hand, I added 1/8 teaspoon of ground clove, and was glad that it did not overpower the nutmeg or cinnamon.

This pumpkin cheesecake was absolutely delicious. Thank you, ratherbeswimmin', for an amazing autumn dessert.

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JustineofQueens December 21, 2012

This was an excellent cheesecake I made weekend before last. DH was disappointed I wouldn't be doing an encore for Thanksgiving. My sis is bringing the desserts. Very good stuff. I did not have a pan large enough to put my springform pan it for the water bath so I lowered the heat a to 325 degrees and it was okay. I have a penchant for doing it right so I will keep looking for a large enough pan for the springform pan.

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MollyJ November 21, 2011

I made this for work - got rave reviews & requests to share the recipe.

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sarahkate.houser December 22, 2010

This recipe is awesome. I use homemade gingerbread cookie crumbs for the crust (instead of graham crackers). I also drizzle Mrs. Richardson's butterscotch carmel sauce on top of the whipped cream. Last week I made it on Wednesday, refrigerated it and served it Friday night. It was PERFECT!!!

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texasjj December 20, 2010
Harvest Pumpkin Cheesecake