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.
As a professional baker that knows what she likes, I made a few adjustments the second time I made this. The first time I used this recipe was the first time I had ever attempted to make a cheesecake. It was amazing. Came out beautifully, taste like heaven, and had perfect consistency. Now my adjustments to the second cheesecake: I mixed in 1tbs vanilla extract, 1tbs cinnamon, and a 1/2tsp apple spice. LOVE IT EVEN MORE NOW.
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.
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!