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I made this for a dessert baking contest and I won! Just want to say thanks for posting. This cheesecake is amazing and I plan on making many more.
I made this about 2 months ago and it was so delish!! My mom and I could not stop eating it. We would make room for dessert when this was around. Thanks a lot for the best pumpkin cheesecake!!
So decadent. I made this last night and we loved loved loved it. It was fairly easy to prepare and it tasted so good. My family thinks I'm the best....thank you for that. I will make again, as you mentioned around Thanksgiving would be wonderful.
Skip the Thanksgiving pumpkin pie this year and make this instead! I made this last year, and it was a hti! No one touched the pumpkin pie that I spent twice the time on! This is easy, and it is excellent. I used a slightly larger springform pan (9"), and just added a few more graham crackers, a little more butter, and sugar. The filling worked out fine. I also added the extra cinnamon that others suggested.
I make this every Thanksgiving.No one will eat pumpkin pie,but this is the star! I agree with another commenter that you need to use a water bath.I also find that if you just turn off the oven after 60 min and leave the cheesecake put until the oven cools,it won't crack or sag.I'm now using a tip a friend gave me.Mix some sour cream with a little sugar and when cake is cooled,spread a thin layer on top.
I found this to be more of a very fluffy pumpkin pie than a cheesecake. The flavor was quite good, although I would have preferred a more "spiced" taste and would up the spices next time. The texture seemed more like a custard, rather than a cheesecake. Overall, a good dessert - but not what I was hoping for.
Planned to make a tiramisu cheesecake 2 days ago for a dinner party but ran short on time (and ingredients). This one came to the rescue as I had pumpkin on hand plus it was appropriate for almost-fall. Like others suggested, I used more cinnamon (a healthy tsp.) as well as added powdered ginger and cloves. I made a gingersnap crust and baked cake with a pan of water beneath the middle rack. After about 67 minutes I turned oven off and left cake in oven about 1/2 hour. Next day, I served it, hoping for the best; rave reviews, to put it mildly! Even received a request to make one for a dessert table at an upcoming wedding. What can I say; this is a keeper. And yes, it's not the dense, 2 ton cheesecake we're used to from Brooklyn or NYC; rather, it's almost mousse-like in consistency, super smooth and creamy, deceivingly airy but plenty rich. I like both types, but this is the go-to one for pumpkin flavor.
So good! Pumpkin cheesecake is my favorite cheesecake and this is an excellent recipe. Easy too!
This recipe is great! Don't be scared of making cheesecake, even if it is your first time making it! A few tips, make sure your eggs and cream cheese are at room temp. Makes for easier blending and smoother batter. For baking, I put the filled springform pan wrapped in foil in to a baking pan with water, filled about 1/4-1/2 way up pan. This keeps the cheesecake from cracking. I also added 1 tsp of cinnamon as other reviewers mentioned. It came out perfect!
absolutely delicious! Best pumpkin cheesecake i've eaten outside of a restaurant. easy to make and a big hit at Thanksgiving.