Excellent recipe! I first made this in 2009 and have made it for every holiday dinner since. Even folks who don't like cheese cake have loved this desert.
This was wonderful! I used 2 reduced fat and 2 regular cream cheese and turned out perfect. The only down side was that putting the springform pan directly into the pan of hot water made the crust soggy... The way a springform pan is made, it is not completely air tight - so the water soaked into the seams and as I was cooling it, it continued to drip out of the bottom and side. Next time, I would just set the pan of hot water on the bottom rack in the oven below the cake as it bakes.
I can't wait to try this! Has anyone tried using half fat-free cheese?
Fabulous! I'm addicted. Each Friday I make one and eat the entire cake. Since Thanksgiving I've made 17. Devour it all, doused with real maple syrup-flavored, OR brown sugared, whipped cream & toasted pecans. Prior to baking, I lay candied ginger on crust. Also add a tablespoon of microplane-grated fresh ginger and sometimes a couple teaspoons of fresh lemon juice. Instead of the 15 oz. can I use a 29 oz. can of pumpkin but drain the liquid out of it by dumping it onto a thick towel that is covered with paper towel (paper towel peels off easily). Freezing pumpkin 1st really makes it release liquid! Also add an extra egg & a cup of cream (sour or whipping cream). Also like to add a dash of cloves & ground cardamon. Sometimes I bake the filling in baking dishes, sans crust, then serve it with homemade pie crust strips for crunch. Perfect, anyway I make it. TIP: Before filling the crust, wrap springform pan with 2 layers of wide foil. Shortly before done, shut off oven & open door to allow water bath to cool slightly to prevent burns. Enjoy with lots of whipped cream.
Absolutely amazing!!! I made it to take to a friends house and everyone loved it. So creamy and the flavor was delicious!
DIVINE! Had it for Christmas Dinner and it was a huge hit..light and very tasty! Was able to freeze it in 2 person helpings, and have enjoyed it every since!
This was really delicious. A true pumpkin cheesecake. My family isn't huge on spices, so the only ones I used were the fresh grated nutmeg and cinnamon. That really brought out the flavor of the pumpkin without over-doing it. It was a big hit.
By following the recipe exactly, I made my very first cheesecake that neither sank in the middle nor cracked too badly. The flavor is wonderful and the texture is creamy. Amazing recipe.
awesome, a wondeful alternative to pumpkin pie!
This recipe is amazing. I make it every year because if I don't everyone is devastated. I always make more of the crust part than it calls for because it it the best part of the cake. I also make a caramel-bourbon sauce to go with it that is to die for. Here is the link to that recipe. http://www.epicurious.com/recipes/food/views/SPICED-PUMPKIN-CHEESECAKE-WITH-CARAMEL-BOURBON-SAUCE-233179
I will never make pumpkin pie again. I would give this six stars if I could. The gingersnap crust really adds to the flavor. It is my favorite cheesecake that I make (and I make a lot). Like another poster, I have to make this every year. There is only one problem with this cheesecake: no leftovers!
My family loved this.
I have made this every year since the article in 2003. Everyone looks forward to this amazingly special treat (including me)!
My family raved about this last Thanksgiving and begged me to make it again this year!
I have tried this recipe and it is beyond incredible! I served it at a dinner party and everybody raved about it and asked me to bring to other gatherings. Every recipe I try from "Fine Cooking" is perfect.