Awesome and easy! I did the individual cheesecakes and it worked great. I used a ginger snap in the bottom of a cupcake liner and then filled it about 3/4 full of filling. I cooked it for about 14 minutes and then added the topping. I cooked it for about 4 more minutes. So so yummy! The cookie softens a little and makes a perfect no fuss crust. I did not need extra topping in fact I had a little left over.
I make this every Thanksgiving and there is never a slice left. Even if you don't like cheesecake or pumpkin pie you will love this. I always double the pecan and brow sugar topping...I like it to completely cover the pie. Happy Eating; ) My husband always ask if I'm going to make that Pumkin Pecan Cheesecake again. He loves it.
I made this for Thanksgiving 2005 and it was a HUGE hit with my family... they said it tasted like the Cheesecake Factory which was what I was hoping to hear. I didn't find the topping to be enough to cover the cheesecake so I doubled it and it was great. I also made my own graham cracker crust and pressed it into a springform pan which gave it an authentic cheesecake presentation. The pumpkin butter is divine and can be used on just about anything... I made only half of what the recipe called for in the other entry and served it with some scones that I had made for breakfast Thanksgiving morning. Everyone raved about the pumpkin butter in the morning and when I served the cheesecake that night I told them I used the same butter to make the cheesecake - they said that stuff should be bottled and sold! FABULOUS RECIPES ELEANOR! Thank you so much for sharing!!!
OK I made some changes but I don't think it would have changed the out come of this wonderful cheesecake. First I doubled the whole recipe so I could make a larger dessert. Used a 9" spring pan with a graham cracker crust made with 1 1/2c crushed crackers 1/2c butter and 1/2c white sugar. I didn't pre-bake the crust and just put the filling right in on top. I baked it at 325 for one hour with out a water bath. When the 1 hour was up I added the double topping mixture and baked for five more minutes to set the topping and melt the sugar. Turned the oven off and run a knife around the edge of the pan a put back in the oven to cool and set for 5 hours. Put in the fridge over night and enjoyed the most wonderful flavors this evening at a party. The pumpkin butter was so good here. There were no leftovers! BTW. I got the baking idea (cooling in the oven) from another cheesecake recipe on this site and used it because of the good success of cheesecakes with out the usual cracks in the top and no water bath to mess with.
This is one of the best cheesecakes my family and I have ever tasted. It is so smooth and the pumpkin flavor is not too overwhelming...it's just right. I did double the topping because I like the crumb topping to cover the entire cheesecake. The left over pumpkin butter is also a huge bonus! This is also a wonderful treat my husband would eat it by the spoonful if I would let him.
OMG!! I do not normally take time to rate the stuff I make on here but OMG these were SO SO good!! I doubled the topping poured into cupcake liners (with a gindersnap cookie layed into the bottom for a no fuss crust) baked for 15 minuted added the topping and baked for another 7 minutes. These are better than sex. Will make over and over!
My husband took 2 bites of this cheesecake and said "I'm in love". I like it because it only calls for 8 oz. of cream cheese. Some pumpkin recipes call for 3 or more 8 oz packages of cream cheese. I don't feel so guilty eating this one. I'm taking it to a Thanksgiving dinner to which we are invited.
Yum!! Tastes almost like the pumpkin pecan cheesecake at the Cheesecake Factory!!
I don't like pumpkin pie....but this pumpkin cheesecake is fantastic! Rich and spicy and wonderful with a whipped cream topping!
I think something must have been left out of this recipe because it never rose...it came out of the oven and it was still about an inch high....very disappointing.
