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This is my official "go-to" pumpkin cheesecake recipe from now on. It puffed up beautifully, and the texture was divine. I altered the spices, since I don't care for ginger, allspice, or cloves, and threw in an extra egg since the batter seemed a bit soupy compared to other cheesecake recipes. It took about 1 hour 45 minutes at 325, but there's not a crack in sight!
This cheesecake is scrumptious, with a smooth texture and delicious taste that reminded us of a combination of regular baked cheesecake and pumpkin pie. It is a very large dessert, so be sure and have guests over to help you enjoy it! Notes: My cheesecake stuck to the non-stick springform ring a little too much. Next time I will spray the ring with no-stick cooking spray then coat it with fine graham crumbs which look pretty coming up the sides of the finished cheesecake. Also, when baking a tin foil tent was necessary to prevent over-browning. Finally, I placed a large skilletful of water on the bottom shelf of my oven, since I do not own a water-bath appropriate roasting pan.
Boy was this ever a hit with my family on Thanksgiving. Had to beat them off with a baseball bat to get any for myself. Keeper recipe; light and fluffy, thanks. Will be making this again, really soon I'm sure.
best cheesecake i've ever made. 4 packages of cream cheese!! this was very rich and you will need a lot of guests to serve it. I made a few modifications to make a "thicker" cheesecake: (1) Cooked at 500 degrees for 10 minutes, then decreased and cooked at 250 degrees for an hour total of cooking (2) added 1 egg yolk and 3 T flour (3) decorated with whipped cream mixed with powdered sugar, cinnamon, and vanilla (see picture with whipped cream) Thanks!
Gotta agree with my fellow foodies...TOP NOTCH cheesecake recipe! The texture is something akin to chiffon (could it be that I beat the eggs and whipping cream a bit too long? If I did, I hope I make the same mistake again!) and the ONLY deviation I made was an equal measure of pumpkin pie spice instead of the individual spices...plan on trying out a few alternatives like a banaba cheesecake using this as my base!
Very good cheesecake! My only complaint is that it's a little too cheesy tasting. I made it for Thanksgiving this year instead of traditional pumpkin pie. Thanks for sharing your recipe!
I made this for Thanksgiving, but I substituted Splenda for 3/4 of the sugar in the crust and all of the sugar in the cheesecake as several family memners are diabetic. Everyone loved this! This is my new Pumpkin cheesecake recipe!
We loved this cheesecake. It made 2 for us - I used a graham cracker and order pie crust that I already had. Excellent.
LOVED it. I haven't made (or had) pumpkin cheesecake before. Nice recipe. Really like it. I think though that next time I will stick a pan of water below the cheesecake and let it steam that way. I wrapped the pan up three times yet I bumped it in the oven and it splashed too far up the side. Excellent flavor and texture. Very smooth. Thank you.