I make a pumpkin cheesecake every year for Thanksgiving, at my husband's request. I couldn't find my previous recipe, so I went for this one. It was by far the easiest and tastiest! :)
The photo that accompanies this recipe is mine! (The one with leaves in cinnamon, in case it changes.)
I added a tablespoon of cornstarch (put in after the eggs) just b/c I always do with cheesecakes. The cheesecake rose up so much out of the pan that I had to let it cool for quite a while before putting on the SC topping, then baked it for 10 minutes at 350 degrees. I let it cool in the oven with the door open for two hours, then popped it in the fridge. No cracks!
Also, I tossed in some ground walnuts into the crust, as well as substituting about 2 Tablespoons of pure Maple Syrup for half of the white sugar in the crust.
I serve my pumpkin cheesecakes with home made cinnamon whipped cream, ad it's a hit every year!! (I always make extra b/c it goes with almost every other Thanksgiving dessert, too!)
I've made sure to print off this recipe and put it in a special spot in my recipe box for next year!!
This was sooooooooo delicious
I made this for thanksgiving it was devoured. My husband who does not like cheesecake loved it. Instead of the heavy cream I used a cup of Greek yogurt and only 1c. Of sugar made it really light.
This is an AWESOME recipe! Made it for our family Chritmas dinner and have been asked to make it for additional family ganterings. It is a definate hit in this family. I made no alterations to it it is that good:) Happy cooking!!
Very good, yield was excessive, filled the springform pan, and had enough batter for 4 ramekins, and that was minus 2 oz of pumpkin which is sold in 15 or 30 oz cans lol
I made this for my family this year. the taste was wonderful however after cooking it for 2 hours it was still not completely cooked so it turned out super soft. next time I will bake the crust before putting in the filling cause it turned mushy and fell apart. I would also use less pumpkin which is very watery so could have made it runnier. the cake did rise above the pan while baking but never spilled over. once cooked it did drop enough to put the topping on which I loved. overall a great tasting cheesecake but some tweaking is needed.
I'm sorry but we really didn't care for this. It took forever to set up while baking and just spreading on the sour cream mixture with no additional baking resulted in... well a topping the texture of sour cream; runny. Also there seemed to be too much pumpkin in proportion to the other filling ingredients.
The cheesecake was smooth & delicious! I made a few changes-after I formed the crust I baked for five minutes before pouring mixture. I eliminated the heavy cream and used 1 1/2 cans of pumpkin. For the topping I reduced the sugar to 1/3 cup.
Made this for the first time a couple of days ago for my coworkers. Everyone loved it. I will definitely make this again
