I don't care for pumpkin pie but I couldn't get enough of this cheesecake! This was the absolute richest and creamiest one I've ever made. I've tried a lot of high end restaurant cheesecakes and this tasted better than those! I used about a 1/2 cup of dark brown sugar and the rest white, made a ginger snap crust with ground pecans in it, added extra spice and a little rum. This is the only pumpkin cheesecake recipe I will ever use. Nothing comes close!
SOOOO good!! BUT, definitely fill your pan with water BEFORE placing your cake in it! I ruined a crust by adding the water while my springform pan was in the roasting pan...UGH!! Thank goodness it was just the crust and not the filling! :)
More deserving of 5 stars!!!! Never made a cheesecake before and this recipe perked my interest. I'm so happy I made it. It was a HUGE hit at my Thanksgiving table. It was Rich and creamy and everyone was Mmmmmm with every bite. I will make cheesecakes now because of this recipe. I heard the water bath makes it more creamy... whether it did or not, It Was DELICIOUS! Great Recipe everybody should try this one.