Recipe by: Stephanie Phillips
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This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holida...
Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pu...
This cheesecake tasted just like the pumpkin cheesecake we used to serve at a 5 star restaurant in washington d.c. years ago. Their head pastry chef made it every fall to run through the holida...
Revamping this review ---- I've been making this recipe since Thanksgiving of 2002. Since then, its made its way to work potlucks, holiday dinners, and various gatherings I've attended. I alway...
Instead of buying pumpkin puree, I bought pumpkin pie filling that has all if the spices already in it (the puree doesn't). So, if you don't have all of those spices seperate listed in the recip...
LOVED it! I made the following adjustments in order to fit in a springform pan: 3 (8 oz.) cream cheese (MUST be at room temp!), 3/4 cup white sugar, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream (...
I made this recipe three times. The first just like the recipe is printed and it was very tasty but it wasn't like a cheesecake. So the next time I doubled the recipe. I made one batch of fil...
I made this recipe as directed the first time and it was wonderful; although, it is more of a cheese pie than a cheesecake. To make it easier instead of using all the spices individually I used...
It was GREAT!!!! After reading other reviews I used pumpkin pie filling (instead of puree w/ all the spices). I also added some extra cinnamon, sugar and vanilla. To make it ever better I melted...
Have to admit I'm flummoxed by all the rave reviews. I love pumpkin and I love cheesecake but this didn't do it for me. It was ok. That's about it. Oh and I love the people saying they bought pu...