206 Reviews

Very yummy!!!

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Lisa316 August 03, 2011

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.

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rickiekeim November 04, 2010

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!!

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deborah03 October 18, 2010

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.

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mommyoffour September 20, 2010

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.

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weck50 November 25, 2009

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.

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ahoffman210 May 04, 2015

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.

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LSchuell S. November 18, 2014

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.

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Pat6456 November 15, 2014

So good! Pumpkin cheesecake is my favorite cheesecake and this is an excellent recipe. Easy too!

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Delicious as it Looks June 27, 2014

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!

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EmfromNJ December 24, 2013
The Cheesecake Factory Pumpkin Cheesecake by Todd Wilbur