PHILADELPHIA Spiced Pumpkin Cheesecake

I made this after I nixed the recipe out of a magazine in a doctor's office, and it came out fantastic, even when I forgot to dust the top with nutmeg. Hehe. Very flavorful, very rich and the gingersnap crust is a nice spicy balance to the sweetness of the cake. It didn't last long in my house, I think it was devoured in a day.

The only reason this is getting 4, not 5 five stars is because I had to make an alteration. I did not have gingersnaps so I used nilla wafers. I added 1 tsp pumpkin pie spice to the crumbs too. Everything else was made as written. Just perfect. This is a new fall favorite!

Great flavor; although it makes a lot more than filling for one cheesecake. I had enough to make two...I think my pie dish may have been a little shallow; so I made a second one. I added extra pumpkin spice though to give it a little more flavor.

I made this last Thanksgiving. I was so good and everyone was impressed that it was home made. I will make again this thanksgiving.

Smooth and creamy with the taste of pumpkin I love. A keeper for sure. Wouldn't change a thing.

Delish! I followed the recipe exactly as directed, except I used two pre-made graham cracker pie shells! One pie to serve and the other I gave as a gift! Thanks!

Needed another cup of SUGAR. Not sweet enough!

My family love it, but I thought it actually needed just a bit more sugar. The only thing I changed was the crust. I used a regular graham cracker crust.

Made for Thanksgiving and it was wonderful. I did exchange the regular ginger snaps for gluten free ginger snaps. Next time will add a bit more pumpkin pie spice. All in all, it was excellent!

We made this for a trial run for thanksgiving...It is a go, a great desert.

I used ginger snaps that were more strong and it went great! Love this recipe!

It IS light and fluffy, unlike a typical cheesecake-which for the cheesecake lovers at the table was NOT a draw. It had little to NO pumpkin flavor even with additional spices added to the batter, disappointing the pumpkin pie lovers of the crowd. Only the crust lived up to expectations-because of that this recipe earned 1 instead of 0 stars. (Directions were clear but should have included water bath instructions.) Overall, we were glad this wasn't the only dessert on the Thanksgiving table.

Everyone at work and family Loved this cheesecake, I thought it was a little drab looking so I added on top carmel topping and nuts, Everyone asked for the receipe. I will definitly make it again

Very Good!

Perfect cheesecake! I did not change a thing with the ingredients, but I did bake it in a water bath. I have tried so many other recipes and failed each time. My sons love this desert, and one has said he will request it from now on instead of a cake for his birthday.

Made this for thanksgiving today, family loved it, even the kids... they were silent while eating it lol :-) we will definitely make this again... and we won't wait for thanksgiving to do it either

Perfect just the way it is. I spiced up some whipped cream with cinnamon to dollop on top. I baked this at 350 for 1 hour and left it in the oven with the heat off and door ajar for another hour.

Not hard to bake, but not a lot of flavor. Followed recipe exactly

This took a lot a time, and money to purchase to make. It was very bland tasting.

I made mini mini cheesecakes (mini muffin pan) and then one mini cheesecake with this recipe and they turned out great! Took them to work for a function and everyone loved them. I couldn't find ginger snaps so I just used grahm crackers. Will most certianly make this one again!

I make this cheesecake every thanksgiving!! It is absolutely delicious, even my family who does't like pumkin thought it was great!! It is very easy to make, and the crust is delicious!!