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Pumpkin Cheesecake II
October 01, 2010

This recipe is a staple in my fall desserts! It really is good. For those worried about doing a water bath, you really don't need to. The cornstarch in this recipe actually helps the cake from cracking, so don't skip it! For me, I take a small oven safe bowl and put water in it and place it on a lower rack in the oven. That is to put some moisture in the oven. After 50 minutes or so, I just turn off the oven and leave the cake in it. As the oven cools, so does the cake. Leave it in the oven for about another hour, then I take out the cake. I run a knife around the edge to make sure that none is sticking to the sides (prevent cracking as the cake cools and shrinks). Only after the cake is completely cooled, then cover it with foil (in the pan!) and place in the refrigerator. You should make this a full day ahead of serving (if not longer). The cake is fantastic and you will have people begging for the recipe!!

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