No ImagePumpkin Cheesecake

Did you make it? Rate it!

  1. JD

    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!


  2. Bev

    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?

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  3. Laura

    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.

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  4. Robin Gilliland

    I have a gas oven. Should I still open the door after baking or leave it closed?

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  5. Chelsi

    How many days in advance can this be made?

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