Another five star review. Excellent. Thanks to the reviewer who suggested adding a little more crumbs for a nine inch pan. I used about two cups of crumbs, six tablespoons of butter and the same amount of sugar as listed.
this recipe is a keeper! i don't like regular pumpkin pie and thought this would be a nice change. i also added the 1 tsp cinnamon. it was perfect - just enough pumpkin, just enough cheesecake and not overly sweet. everyone loved it!
Made this for dessert and it was wonderful! After we all had a small piece, I sent the remainder home with my son for his family, thinking my husband and I didn't need to have it around to be tempted...and now I'm sorry I did. It would have been worth the extra calories! Thanks for sharing a great recipe...I'll make another for Thanksgiving, for sure!
This was the most amazing pumpkin cheesecake. I added one tsp of cinnamon like other people recommended, and it was easy to make and came out smooth and absolutely delicious. Would definitely make it again.
Awesome cheesecake. Everyone is asking for a copy of this recipe. My husband loves it!
YUM YUM YUM!! Everyone LOVED it! Thanks for sharing. So so so so good.
Fantastic recipe! I made it last Thanksgiving and plan to make two this year! A perfect balance of flavors--not too sweet or heavy. A definite crowd pleaser, even for those who are not crazy about cheesecake!
With my previous failures at making cheesecake haunting me, I decided to give it another try. I used 2 low fat cream cheese and one full fat, otherwise I followed the recipe to a T. I also put a pan of water on the rack below the cheesecake in the oven while it was baking. OMG this is to die for and it was easy.
My mom and I made this for my birthday this year. It was so easy to make and SO delicous! Everyone loved it. We used a gingersnap crust and 1 tsp cinnamon as suggested and the cheesecake was perfect. Yummmm...