Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
It was a success! I’m not of a fan of pumpkin but this is amazing!! Thank you for this recipe!!
This looks amazing and I cannot wait to try it..has anyone tried it using a muffin tin? I would really like to make a small, portable version, if anyone has any tips?
This cheesecake was amazing delicious yummy thanks
I made a half recipe for a trial run, and it was fantastic! I used a springform, and made enought crust to do the sides, too. It was an inch below the rim, and worked out fine. The full ricipe definitely feeds an army!
Everyone loved it with your recipe for candied pecans, and a bourbon caramel sauce!
A guest brought this to our family Thanksgiving. dinner. Best pumpkin cheese cake ever!
Served with whipped only, I thought it needed no other garnish.
Thought: This recipe seems to require the moisture (steam?) of water. Couldn’t one achieve the same result by baking the cheesecake on an upper rack and placing a pan of water on a lower rack?
Hi, Bev! It’s less about the steam and more about temperature control. With the pan sitting in water, it helps the cheesecake cook a little more slowly and evenly. Glad you enjoyed the recipe!
I have my cheesecake in the oven right now. I followed all the directions exactly, and it looks/tastes great so far! I have one question though….will I run into any problems if I let it sit in the turned off oven for more than an hour? We are going out to dinner and I didn’t account for the extra hour in my timing. If it sits there for 2-3 hours (with the oven off, and door ajar) do you think it will be ok? Thanks so much.
Hi, Laura! Yes, your cheesecake will be just fine. Just put it in the fridge when you get home. Enjoy!
I have a gas oven. Should I still open the door after baking or leave it closed?
Hi Robin, I’m not sure why a gas oven would make a difference in leaving the door slightly open?
How many days in advance can this be made?
Hi Chelsi, you should be able to cover and refrigerate this cheesecake up to 3 days in advance.
5 stars for flavor BUT 3 stars for how mine turned out…the inside was completely soft and runny and the water got into my pan despite about 4 layers of foil. Can it be baked without the water on a lower temp? Should I bake longer to the the middle set?
Hi, Hannah! A reader on another cheesecake recipe just left us the best tip — bake the cheesecake in a cheap foil roasting pan that you mold around the cheesecake pan. It works much better than foil and won’t tear! When it’s done baking, the edges of the cheesecake should look puffed and set, but the center should still jiggle just a little bit. If it’s really loose in the middle, keep baking. Hope that helps!
Omitted the whiskey, but otherwise followed recipe to the letter. Came out perfectly. Flavor is amazing and great texture. Will make this instead of pumpkin pie this Thanksgiving! My husband and I just moaned from delight through the whole slice. The crust is amazing.
How much more graham cracker would I use if someone’s allergic to pecans?
I would guess a cups worth of crumbs, about 8 additional graham crackers.
Can this cheese cake be frozen!
Hi Wendy, I haven’t tried freezing it, but I don’t see why it couldn’t be frozen.
HI Elise – I love your site and this cheesecake looks fantastic. I’m going to make it for Thanksgiving this year. I have two questions:
1. I’m overseas and can’t find graham crackers. I’m planning on using Digestives instead, but I’m wondering if I should add sugar, cinnamon or honey to the mixture to get the flavor closer to graham crackers?
2. My oven is too small to fit my springform pan in a water bath. I’m sure my top will crack, so I need a topping I can put on top to cover it. I had pumpkin cheesecake with pomegranate sauce years ago that was phenomenal. Any suggestions on making a pomegranate topping? Would I need to change anything in the cheesecake recipe itself for a pomegranate topping to go well with it?
Hi, Sahar! Emma here, managing editor for Simply Recipes! For the crust, yes, I’d add maybe 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. That should do it! For the topping, I like the idea of a pomegranate sauce. Maybe something like this recipe from Serious Eats? I could also see topping it with a caramel nut sauce — this recipe (Step 4 only, skip the crust and the baking) would work well. We also have a cake recipe going up this week with a topping just like this, so keep your eye out for that! Let us know what you end up doing!
How far ahead can I make this before serving…two days?
Hi, Beverly! Emma, managing editor for Simply Recipes, here! I’d say you could definitely make this at least two days in advance — just leave it in the fridge and unmold before serving. I find that cheesecake is pretty darn good made even several days ahead. Enjoy!
I made this , IT WAS AMAZING . I also made the crust gluten free. Instead of gharam crackers i used 1/2 cup of coconut flour. I made a double batch of the carmal sauce and added 1 Tablespoon of Bourbon, Made homemade whip cream.. WOW what a great desert. Thank you
Did you add flour to the filling? I want to make this gluten free and wanted to know if I eliminate the flour if it will ruin the filling?
Hi, Angela! Emma, managing editor for Simply Recipes, here! Because it’s such a small amount of flour in the filling, I think that you could safely sub in a gluten-free flour or flour blend of your choice. Good luck!
Thank you Emma!
I’ve made this cheesecake five times now, and I have perfected a method that eliminates the need to strain or absorb liquid from the pumpkin and saves a lot of work.
Instead of dabbing and squeezing the pumpkin puree with paper towels, I simply spread the pumpkin out on a large sheet and bake it at 220F for 2 hours. Then I take the dried pumpkin off the sheet with a spatula or scraper and combine it with the vanilla and bourbon in a blender to smooth out the texture. You can add a tablespoon of water or milk if you overcooked the pumpkin and it is too thick to blend properly.
Follow the rest of the recipe as originally written, and you’ll have a perfect outcome.
This is the most complete instructions for cheesecake that I have ever seen and I thank you. I get a little fearful of the water bath for obvious reasons and you have solved it for me.
Your recipe ingredients are similar to what my wife used to make and she was the ‘Cheesecake Princess’. Helen would make traditional cheesecake, maple pumpkin cheesecake, and chocolate cheese cake and hers were the best!.
With me being diabetic, I would use fructose instead of regular sugar with no ill affects, as fructose is supposed to metabolize differently.
Thanks again for he best water bath instructions!
I did not have the option of doing a water bath and so i had a 1 inch deep pan full of water in the bottom of the oven and the cheesecake came out with no gash! A few things that I think contributed, I knocked all the air bubbles out before putting the cake in the oven, i wrapped it in tin foil because I intended on the water bath (last minute water bath fail), I let it cool for 4 hours in the oven- with the oven door half open, and the water in the bottom of the oven, but I repeat I did not have it sit in a water bath! Can’t wait to taste it
Hi … help! The recipe calls for mixing the flour with the pecans brown sugar and graham cracker crumbs in pressing into the bottom of the pan. When we get to step three combining flour, spices, pumpkin, etc. It says to combine “flour”. However, I already use the flour for the crust and there is no indication of any more flour to the pumpkin and cheesecake next year. Help!
Hi Susan, there is flour listed in the ingredients for both the crust and the filling.
Hello, I know it’s a little late but I’m making this tonight! Can I use canned Libby’s pumpkin instead of purée & if so is there a difference in the amount to use?
Hi Denise, you mean Libby’s canned pumpkin pie filling? Or Libby’s canned pumpkin? If pumpkin pie filling I have no idea what to tell you. If you mean canned pumpkin, it is already puréed so yes, that is what you would use.
Hi Elise, Thank you for your quick response. I bought the Libby’s pumpkin, not the pie filling. It does not say purée on the can so I wasn’t sure. I winged it & my cheesecake came out fabulous. I cut the flour in half though.
Just a quick note on draining the pumpkin. I was able to plan ahead a little – and used my yogurt strainer. Dumped the purée in the basket, snapped on the lid, put it in the fridge. I poured off the liquid twice in 24 hours. Worked like a charm