Sweet and traditional pumpkin cheesecake with a sour cream topping.
I made this cheesecake last week for an early Thanksgiving for the first time. It was very easy to make ( even for me) and it came out looking and tasting perfectly.
Read MoreI made this cheesecake last week for an early Thanksgiving for the first time. It was very easy to make ( even for me) and it came out looking and tasting perfectly.
This pumpkin cheesecake is absolutely delicious! My family loved it. Thank you!!!
I got this recipe from my MIL and it was exactly the same as this one. I uploaded the picture since it didn't have one. This recipe is excellent and as you can see, very presentable to company. My husband was so happy I made it as it has been a favorite of his for years.
I made this cheesecake with a gingersnap and pecan crust instead of graham crackers. Everyone loved it! Note: No sugar needed for the gingersnap crust.
Great recipe. I did it last year as a beginner and it turned out great. Doing it again today. I'll post a photo later. Give it a try yourself! BobD'Baker San Francisco, CA 30 OCT 2012
I forgot to mention in my other review that 5oz of Condensed Milk = 1/2c + 2TBS (in the event that you have a 12 oz can-- like it did :D).
My very first cheesecake! It was easy to follow, not too many steps. The sour cream topping made it very unique. It was a huge hit last Thanksgiving. My family asked me to make it again. Love it!
I accidentally added a 12 ounce can of evaporated milk instead of a 5 oz one, so I had to bake it for an extra half hour. It was a bit too wet still, but it was sooo delicious. The sour cream topping makes it. I also used gingersnaps for the crust instead of the graham cracker crust.