4 Reviews

I've been looking for a good pumpkin cheesecake for years and have finally found it! We absolutely loved the version we made. In case you're wondering, here's what we altered...<br/><br/>> Used a store bought pre-made graham cracker crust (next time we will buy two though, because there was far too much to put into only one crust)<br/><br/>> Did not make the frosting (it didn't need it!)<br/><br/>> Added a caramel drizzle when served<br/><br/>> Used seasonal pumpkin cream cheese for one of the 8 oz. that made up the total 32 oz. called for in the original recipe <br/><br/>> Put a splash of vanilla into the filling as it mixed<br/><br/>> Used "pumpkin pie spice" but threw in an extra dash of nutmeg

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Sondi Kovvin October 06, 2013

Very nice cheesecake! I made a couple of small changes to make it work at altitude according to my high altitude cookbook and added a tbs. of flour to the pumpkin and decreased the sugars by a tbs. or so. The cheesecake was not as sweet as I expected but am pretty sure that was a result of my changes and cannot fault you for that. I also really liked the almond crust, I didn't think it would hold together as well as it did. Thanks for posting! I will definitely make again!

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KLBoyle November 29, 2008

Delicious - and I really appreciated the very clear instructions which I need for a recipe like this where I'm outside my comfort zone: just don't make such recipes often. I cooked then pureed etc my pumpkin. A fabulously delicious cheesecake, made for PRMR. Loved the blend of spices and the inclusion of almonds. Thanks for sharing this recipe!

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bluemoon downunder November 05, 2008

This is yummy! We found it to be even more flavorful the day after we made it. I added more cinnamon, because I'm a cinnamon nut, and only used a dash of allspice because the cloves in it just don't work for me. I also added a couple dashes of powdered ginger. I think anyone could simply adjust the spices in this based on what you prefer in your pumpkin pies, and it will come out great! I appreciate the fact that this isn't an overly sweet cheesecake. The almonds are a nice touch, except that mine got wet! Note to self: Buy heavy duty, wide roll aluminum foil! Three overlapped layers of the regular weight foil on a regular sized roll just didn't keep the water out! Thanks for posting! Made for PRMR. Oops! I almost forgot! I used canned pumpkin and 1/3 less fat cream cheese.

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SrtaMaestra September 30, 2008
Ultimate Pumpkin Cheesecake (By Bird)