Comments on: Pumpkin Cheesecake

By: Sam

Sam — Thu, 14 Mar 2024 18:49:56 +0000

In reply to Jan.

I’m so glad you enjoyed it and the ingredients in the instructions were helpful. Thank you for the feedback. 🙂

By: Jan

Jan — Thu, 14 Mar 2024 17:44:49 +0000

My younger son’s two favourite desserts are pumpkin pie and cheesecake. So, for 20 years I have been on the hunt for a good pumpkin cheesecake recipe. I have tried many and this was far and above the best (as judged by both my son and I – he has declared the recipe search to be over!). I appreciated the detailed tips on avoiding cracks. One variant note, I used buttercup squash from my garden that I had baked and frozen – slightly denser texture than pumpkin. AND, in addition to a fabulous recipe, I LOVE the web page layout. LISTING THE INGREDIENT QUANTITIES WITH THE STEPS!!!!! I’ve never seen this elsewhere and it is SO helpful so I didn’t need to scroll (with sticky fingers) and the “cook mode” button was similarly helpful.

By: Jan

Jan — Thu, 14 Mar 2024 17:37:05 +0000

In reply to Sabrina.

I had the same problem with the butter leaking out. I had used gingersnaps instead of graham crumbs but I didn’t crush them very fine (just used a rolling pin because I was too lazy to get the food processor out and wash it!). My guess is that the coarser crumbs didn’t absorb the butter as well.

By: Sam

Sam — Mon, 25 Dec 2023 02:37:49 +0000

In reply to Lori.

Hi Lori! Did you put it in a 9 inch springform pan? This will make enough to fill 2 of those store bought pie crusts. 🙂

By: Lori

Lori — Sun, 24 Dec 2023 20:47:14 +0000

The ingredients seemed to be way too much for one cake. I had A lot left over

By: Sam

Sam — Wed, 20 Dec 2023 14:30:12 +0000

In reply to Tammie.

I’m so glad everyone enjoyed it so much, Tammie! 🙂

By: Tammie

Tammie — Wed, 20 Dec 2023 12:12:19 +0000

Thank you for this amazing recipe, it was delicious and a big hit at a Christmas dinner I recently hosted. I froze it about a week out, leaving it in my springform pan. I made the cinnamon whipped topping the day I served it and piped it around the edges. Someone thought I bought it, it looked so professional. I used the whipped topping for cinnamon bread, too, so yum!

By: Bianca

Bianca — Thu, 07 Dec 2023 18:16:27 +0000

In reply to Sam.

So i had a little mishap with my oven! the springform was leaking so i had to take it out, clean it then put it back in the oven. thank goodness it cooked still with no issues. and the lactose free cream cheese actually tasted so delicious! everyone loved it! so Lactose free is a suitable option!

By: Sam

Sam — Thu, 07 Dec 2023 18:13:31 +0000

In reply to Sarah.

I’m so glad you enjoyed it so much, Sara! Unfortunately I have not made this as mini cheesecakes so I can’t say for sure how long they would need to bake. I would just be sure to keep an eye on them. 🙂

By: Sarah

Sarah — Wed, 06 Dec 2023 18:33:46 +0000

I’m not a big cheesecake fan but this was delicious. This was my first time making a cheesecake and it turned out great. It was a little cracked but I think I beat the eggs too much. If I wanted to make these in to mini cheesecakes, how long would I bake them for?

By: Sam

Sam — Fri, 01 Dec 2023 20:23:44 +0000

In reply to Bee.

Unfortunately I’m not sure how it would turn out. I haven’t really ever used it so I’m not sure how it compares to regular full fat cream cheese. If you do try it, I’d love to know how it goes. 🙂

By: Bee

Bee — Fri, 01 Dec 2023 18:47:50 +0000

can you use lactose free cream cheese?

By: Sabrina

Sabrina — Thu, 30 Nov 2023 18:55:08 +0000

I’ve only made pumpkin cheesecake once and it didn’t turn out well. But this recipe is amazing! My whole family loved it! The only issue I had was when I baked it in the oven the butter from the graham cracker crust melted from the springboard pan and dripped down to the bottom of my oven, causing my oven to smoke. I quickly placed a rimmed cookie sheet lined with foil underneath the pan and baked the cheesecake an extra 10 minutes. Turned out delicious! And the top didn’t crack! Topped it with the cinnamon whipped cream! I will make this again!

By: Sam

Sam — Thu, 30 Nov 2023 03:05:46 +0000

In reply to DYNO.

Unfortunately I don’t have much experience with high altitude baking so I can’t say for sure what, if anything, would need to change. 🙁

By: DYNO

DYNO — Mon, 27 Nov 2023 03:12:43 +0000

Hello!
What a tasty treat!
Just need to know how you account for high altitude?
Higher temperatures and longer duration?

By: marie brugere-wilson

marie brugere-wilson — Sun, 26 Nov 2023 22:07:39 +0000

That was the best pumpkin cheesecake I ever made. The best textured in the cheesecake. Since I prefer not to have a gram cracker crust I made a pecan/vanilla wafer crust. It worked wonderfully. It was a big hit at the thanksgiving dinner. made sure temperature was 150 in center before I pulled it out the the oven. It did have a crack in center but I made a sour cream topping to cover the crack. I Decorated the top with cute chocolate pumpkins found at the grocery store.

By: Sam

Sam — Sun, 26 Nov 2023 03:20:22 +0000

In reply to Arriana.

I’m so glad you enjoyed it so much, Arriana! I wouldn’t recommend simply omitting the pumpkin here, but I do have a cheesecake recipe that doesn’t use pumpkin. 🙂

By: Jules

Jules — Sat, 25 Nov 2023 17:17:23 +0000

This is amazing!! The family said I can make it from now on instead of pumpkin pie for Thanksgiving. Thanks for sharing this great ( and easy) recipe.

By: Ash

Ash — Sat, 25 Nov 2023 00:43:39 +0000

My husband and I have been together for 20 years and not once has my mother in law complimented something I have baked or cooked…until I made this recipe. She texted me after Thanksgiving to tell me it was amazing and my husband said it was one of the best desserts he has ever had. I highly recommend making this! Thank you for the recipe!

By: grace shoop

grace shoop — Fri, 24 Nov 2023 21:59:33 +0000

This pumpkin cheesecake was absolutely amazing. Also super easy to make one of the best pumpkin cheesecakes I’ve ever had..

By: cheryl cushing

cheryl cushing — Fri, 24 Nov 2023 18:40:12 +0000

This was such a fantastic spin on ‘regular’ cheesecake I have ever made/had! It was a huge hit with everyone! I love the tips and such you do on your website! Really well done

By: Arriana

Arriana — Fri, 24 Nov 2023 16:16:37 +0000

In reply to Sam.

I made this recipe and it was PERFECT! I didn’t have a single crack and it cooked nice and evenly. I am curious if the recipe would still work the same without the pumpkin added…?? Thanks for the recipe!

By: Ash

Ash — Thu, 23 Nov 2023 20:44:10 +0000

I’ve made this for thanksgiving the past 2 years and it’s been a huge hit! Thank you!!

By: Sami

Sami — Thu, 23 Nov 2023 15:35:58 +0000

Followed the recipe to a T as it was my first cheesecake ever attempting. I allowed all of the ingredients to thaw and used natural non refrigerated eggs before beginning. Followed all the extra tips and tricks and it turned out AMAZING and with no cracks! Compliments from everyone in the family…even the unofficial food critics. Thank you for this amazing recipe and my newly found baking confidence 🥰

By: Sam

Sam — Thu, 23 Nov 2023 13:51:46 +0000

In reply to Nicole.

Hi Nicole! Hmm the batter should not be very runny (you can see in 3:28 of the video exactly how it should look before going into the oven, if that is helpful!). By chance was homemade pumpkin puree used or was any kind of cream cheese used other than the brick-style sort? Low fat cream cheese, neufchatel cheese, or the sort of cream cheese that is sold in a tub will result in a runny batter and a cheesecake that doesn’t turn out properly. I’ve also had some people accidentally use a whole can of pumpkin instead of the amount called for in the recipe, which will ruin the texture as well. Low fat sour cream could also be a contributing factor but is less likely to be. I am wondering if either of these issues could be behind the runny texture and the issues described. Let me know as I want to make sure no one else runs into this!