When I'm craving pumpkin cheesecake, I reach for this copycat recipe for the Cheesecake Factory version!
I love pumpkin cheesecake. I consider it to be an anytime-of-year favorite—not just during the Halloween or Thanksgiving season. Sadly, most restaurants and supermarkets offer pumpkin cheesecake only during the holidays, and that's not really helpful when I'm experiencing cravings in the middle of May.
Fortunately, the Cheesecake Factory has pumpkin cheesecake year-round, but there isn't a restaurant very close to me, so I have to do the next best thing. I just copied their recipe and made it at home!
Here are a couple of different recipes for you to try. Try 'em all and decide for yourself which is the most delicious!
Recipe 1: Cheesecake Factory Copycat
First we'll start with my favorite version of pumpkin cheesecake, from the Cheesecake Factory. The recipe was originally posted to recipelink.com by Elly, Ohio.
For the crust:
- 1 1/2 cups graham crumbs
- 5 Tbsp. butter, melted
- 1 Tbsp. sugar
For the filling:
- 3 (8-oz.) packages cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- Whipped cream
- Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 minutes at 350. Set aside.
- Combine cheese, sugar, and vanilla in a large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, and beat till smooth and creamy. Pour into the crust.
- Bake for 60–70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate.
- After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.
Recipe 2: Two-Step Pumpkin Cheesecake
This recipe comes from CDKitchen, and it really requires just two steps. Easy peasy!
Yield: 6 servings
- 1 (8-oz) package cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 container (8 oz. size) cool whip
- 1 prepared 9" graham cracker crust
- Beat cream cheese, pumpkin, sugar, and pumpkin pie spice in a large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.
- Refrigerate for 3 hours or until set. Garnish as desired.
Recipe 3: Bon Appetit Pumpkin Cheesecake
This recipe comes from Bon Appétit, November 1993 (source: Recipe Gal).
Yield: 10 servings
For the crust:
- 1 1/2 cups ground gingersnap cookies
- 1 1/2 cups toasted pecans (about 6 ounces)
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
For the filling:
- 4 (8-oz) packages cream cheese, room temperature
- 1 2/3 cups sugar
- 1 1/2 cups canned solid-pack pumpkin
- 9 tablespoons whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 large eggs
- 1 tablespoon (about) purchased caramel sauce
- 1 cup sour cream
- For the crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For the filling: Using an electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to the mixture in a large bowl and beat until well combined. Add eggs one at a time, beating just until combined.
- Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and the center moves only slightly when the pan is shaken, about 1 hour 15 minutes.
- Transfer cheesecake to rack and cool 10 minutes. Run a small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
- Bring the remaining 3/4 cup cream cheese mixture to room temperature. Add the remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl caramel sauce into cream cheese mixture. (Can be prepared one day ahead. Cover and refrigerate.)
- Release pan sides from cheesecake. Spoon sour cream into a pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
© 2007 Emma
Lyn Hillman on October 01, 2018:
I like to use ginger snaps for the crust, especially if i can find the spicy ones. ( Which is very hard to do, by the way. ) Its kind of like using chile powder in hot chocolate.
Berni on November 09, 2016:
Can you freeze this cheesecake in advance?
Sher on April 12, 2014:
The Cheesecake Factory one has alwaysssssss been a hit whenever I make it! Such an amazing recipe. Baking in the oven as I type!!!
Debebakes on November 06, 2013:
I've baked a Libby's pumpkin cheesecake for several years now and have really enjoyed it. I went to Cheesecake Factory today and just savored every bite! I'm gonna try this one and see how it goes....I usually use evaporated milk and corn starch and also light brown sugar but noticed your recipe has none of those. We'll see how it goes!
Kathy on December 20, 2012:
I didn't read every comment but I did want to make a great suggestion for those of you that want to cook your cheesecake in a water bath. First off just to be extra certain I wrapped my springform pan in foil but then I put the springform pan into a 9" silicone pan then placed it in the water bath. I found this trick out on another site where people were struggling with soggy crusts and ruining their fabulous cheesecakes. It works perfectly!!!
Springwater Hill on November 21, 2012:
I just made the Cheesecake Factory Pumpkin Cheesecake.....I followed the reviews that said to lower the heat to decrease cracking......not a SINGLE crack!
I literally just pulled it out of the oven, but it looks to die for.
I didn't use a water bath to bake it in. Decreased the heat to 320 and baked for about an hour and a half (I think).
I got a little excited and unhooked the springform pan, it looks SO pretty!!!
MAndy on October 03, 2012:
Wondering if there is a substitution for the cool whip. I want something light but don't like cool whip. Suggestions Please ;)
Bredavies on June 16, 2012:
Great recipe! Thanks!
Anne from Spain on June 16, 2012:
Hi. Just read this hub and and going to have a go at making this.Lots of squash's and pumpkins are grown locally to me, so when harvest time comes around , I definitely have some food for thought. Voted you up etc. Thanks for recipe´s.
MichaelOlsen from Michigan on June 16, 2012:
Thanks for the recipe, I have never had Pumpkin cheesecake but will give it a try!
kelleyward on June 16, 2012:
Yum this looks so fantastic! I remember trying this a while back. Great recipe! Voted up, Kelley
Angela Brummer from Lincoln, Nebraska on June 16, 2012:
This is a treasure to find! Thank you!
Karen Blake on December 24, 2011:
take tin foil and wrap it around the outside of the springform pan and fold it over just a bit at the top..press it real good around the pan and it will prevent the water from the water bath from seeping through to your cheesecake.
Jeanie on November 22, 2011:
I made a pumpkin cheesecake from another site last week, it turned out great, but willing to give your BA one a try. Reading all the comments about cracking, I had a problem when baking a New York Style, but with the pumpkin cheesecake I made it came out great. I like the ingredients in the BA one. One thing, I also liked the sour cream and sugar topping from my other one, spreading it on the last five minutes. I removed it from the oven, sprinkled some nutmeg over the top, cooled it on a wire rack and 20 minutes later put it in the refrigerator over night and the next day the side of my spring foam pan came right off with any breaking. It never cracked. So I will be trying the BA one tomorrow night and putting the sour cream topping on it, and adding a little almond extract with the vanilla with my sour cream and sugar. Also I don't bake my crust. I use butter, graham crackers and sugar in a pot over the stove until the butter melts. Press into the spring foam pan and it bakes nicely with the cake. I also sometimes add some crushed pecans and press them into my crust. But definitely add a little extra spices and extracts. My office loved the last one, this BA one is for my boys. Thanks for the recipe, always willing to try others, and when I find one I love, it's a keeper and will make for many years. I can't wait for tomorrow, I'm sure it will turn out perfect and my boys will have it gone in a day or so. Oh bake at 350 or lower like you said maybe 325???
Cheesecake luver on November 21, 2011:
I don't have a springform pan can I use ready made graham cracker crusts??
Adriana on November 21, 2011:
i want to make the the cheesefactory pumpkin cheesecake but i don't want to make the crust .... what size of crust should i buy or should just use two of the 9' ghram cracker ones?
Amanda on November 13, 2011:
I can't wait to make this cheese cake for the family on thanksgiving an christmas. My husband love cheese cake an loves pumpkin pie......He will be in heaven thank you
timonweller on July 10, 2011:
Gotta love cheesecake, made me hungry now.
heather on December 28, 2010:
all cheese cake if made right is super awesome,i just wanted to say hats up to whom ever made any sort of cheesecake this year for dessert!!!!!!Mmmmmm!
Sheila Fotes on December 26, 2010:
Made this Pumpkin Cheesecake a few months ago and it's in the oven again right now. Best cheesecake I have ever made! Fansastic flavor and easy to make. I make it in 2 Graham crust pie shells,works beautifully. My husband and Son (and myself) love it!
kevin d. on November 25, 2010:
The best thing about this recipe is that it tastes amazing. The second best is that it doesn't cost 6 bucks a slice.
Nilsa on November 24, 2010:
My daughter and I are going to try the recipe, but we wanted to do them in individual graham cracker tarts shells, and I'm not sure what temperture to put it on and for how long? Any suggestions.
Esteban Lopez-Garza on November 24, 2010:
thanksgiving,2010 awsome cheesecake mmmmmmmmmmmmmmmmmmmmmmmmmmmmnmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.=-)
kara brouillette on November 24, 2010:
the cheesecake factory cake in my opinion wasn't half bad - considering im in China and the simplicity gives me less of headache hunting down all the ingredients. i also don't have much of a charming oven in my bakery, but this managed and there wasn't any cracking. the trick behind not cracking are these simple little fixes:
keep using your springform pans and put them in the water baths that bathe the pan to about halfway of the cheesecake pan - don't forget to wrap the bottom of your springform pan in aluminum foil or else you will get a soggy cheesecake for sure, hehe.
grease your pan well so when your cheese cake expands in the oven then shrinks back to size when it cools it doesn't stick to the sides. if it sticks to the sides it will cause stress and cracking, no freeway to just settle without effort.
also, my bakery room is exceptionally breezy and cold so i didn't risk putting the cheesecake out to cool as soon as it was done, i prepared another oven with about 30 celcius degrees inside and placed the cake in there when it was done cooking. the dramatic temperature change can cause cracking as well. i know not everyone has 3 ovens lying about their house, but just turn off your oven when you see the sides are cooked but the middle is still seemingly undercooked and jiggles when you push on the pan. about an hour later it was all ready to go in the fridge to cool off completely and was crack free. haha -
hope this helps!
Jess on November 23, 2010:
I am so confused! I don't know which recipe to try. I am meeting my boyfriend's family for the first time and want to make a great impression. I prefer the thickness (not mushy) texture of cheesecake. Which recipe should I try? Gianna Brassi: Which recipe did you try? Or, being a retired chef, do you have alternative suggestions?
JRK on November 23, 2010:
I've never baked anything from scratch before and I wanted to try baking the Cheesecake Factory Pumpkin Cheesecake. It says it requires 1 tsp Vanilla, does that mean Vanilla extract?
Missy on November 22, 2010:
This is wonderful! I love pumpkin but can't handle the texture of Pumpkin Pie! This totally did the trick and I can't wait to make another for Thanksgiving!!
Ashley on November 20, 2010:
An easy way to use a water bath and to insure you don't get water inside your spring form pan is to wrap a couple thick layers of foil around the bottom of the springform pan, I shut the oven off about 15 minutes prior to it being done, and don't open the oven door again for another 2 hours..that way it cools gradually, cooling it to quickly is what results in cracks
Litl Bits on November 18, 2010:
You can 'waterproof a Springform pan to put in a water bath...but you have to cover the bottom and sides carefully with foil (before pouring filling in!) be very careful NOT to tear the foil!
Gianna Brassi on November 15, 2010:
To all the people posting about cracks in their cheese cake... the remedy is simple. Do NOT bake your cheese cake at too high a temperature, I usually bake mine at 325 degrees and when it comes out of the oven... run a knife around the whole cheese cake right away. I have made a hundred cheese cakes as I am a retired chef and they never crack. Hope that helps!
Sami on November 14, 2010:
This is just what I was looking for! I was hoping to find a pumpkin cheesecake recipe so that I could combine my two favorite desserts (pumpkin pie and cheesecake) for my contribution to my family's Thanksgiving dinner. I'll try them and try employing some of the tips in the other comments as well. Thanks so much! ^_^
Jessica on November 12, 2010:
I made the 2 Step one today... I wasn't too crazy about it. It doesn't have that cheesecake thickness that I like, its a little soft.
Guess I'll try and make the cheesecake factory one next after my husband eats this one :)
Erin on November 09, 2010:
Bake pumpkins by cutting in half, face down on a cookie sheet. You can cover with foil. Bake at 350 for like a half hour(not sure) until soft. Cool and blend. Strain liquid now or before using. Pour into quart ziplock bags (measure by weight -29 oz each). Freeze. Thaw before using. Best ever. It is usually wetter and lighter than canned stuff. Still makes great pie. Don't omit any egg, but sometimes I use a bit less milk
Kim on November 05, 2010:
I made a pumpkin cheesecake today using Cheesecake Factory receipe. Modifications:Graham crakers I used the cinnamon sugar ones (walmart brand), 1 1/2 cups of pumpkin, 1/2 cup sour cream, 1 cup of Ricotta cheese, 3/4 cup of sugar (not 1cup) added dash of ginger (did not use allspice) the other items listed I used also. Topped with sour cream with 1TBS sugar 1 tea Vanilla. Used a pan on lower rack with 1 inch of water, Springform pan was 9 1/2 in pan. backed at 350 for 50min turned oven to 300 for 15min then turned oven off left in oven for 30 min spread some of sour cream topping on it while it rested in oven. Took it out put on cooling rack for hour put the rest of the sour cream mixture on it. My son came home from collage and had 1st piece (2 hours ago) and declared he was in heaven. He has always loved my pumpkin pie and cheesecake since he was small. His birthdays are either cheesecake or pumpkin pie not Cakes.
I was very pleased with the results.
Ollie on October 20, 2010:
I was just in Sams Club the other day and in the frozen section they had The Cheesecake Factory Pumpkin cheesecake for sale. Just thought I would share this information.
Kat on October 03, 2010:
Don't rush your cheesecake!! Cracking is natural but you can cut down on cracking by beating less. You're probably beating in too much air. Also, start cooking at 350 for 15 minutes then turn down to 300 until cooked - about an hour depending on your own oven. Cheesecake will pull away from side of pan when done but should have a little jiggle in the middle. Let it come to room temp before refrigerating overnight. Don't rush the cooling period. If you are still having problems with middle staying too soft then you're probably putting too much filling for the size of your pan. Are you using an 8" pan for a 9" pan recipe? PS I've never needed a water bath and mine always turn out perfect. Glazes or fruit work well to cover crack if you get one but who really cares?! Delish!!
Diana on September 24, 2010:
@ pastrygirl: Sounds like a great tip! Thanks.
@ others worried about cracks in cheesecake - this is actually normal, though if there are cracks before you take it out of the oven, I agree that the oven is too hot and your cheesecake will end up dry. I have had several cheesecakes come out of the oven looking perfect, but crack as it cools. It doesn't seem to affect the taste or the rate at which it disappears. Various glaze toppings, like caramel or chocolate, work well to cover up the cracks and add some extra flavors. Fruit toppings work well also - try a can of cherry pie filling on top of a plain or chocolate cheesecake. Apple pie filling would go well on pumpkin.
charlie on September 19, 2010:
do u need to use a springform pan?
pastrygirl on September 17, 2010:
@ Michelle: A water bath works wonders, but do not put your springform pan directly in a water bath, that is only ok if using a sealed bottom pan like a cake pan. What I do is put my cheesecake in a springform pan in the middle of the oven and a casserole dish or 1/2 sheet pan with tall sides with about 1" of water in the bottom of the oven. Use enough water so that it doesn't evaporate, but not too much as it won't heat up and steam as well and can be dangerous when removing.
shel on May 31, 2010:
For those questioning how to avoid the cracks...I turn off the oven about 10-15 minutes before the time is up and just let the cake sit in the oven until the oven is totally cooled off, seems to help a great deal in avoiding those nasty cracks and keeps the cake from getting dry.
mmmmfooood on May 08, 2010:
To everyone complaining about the measurements, help the USA embrace the much more acurate metric system by posting recipes in grams and litres. Its time to join the rest of the planet people!
Emma (author) from Boston on December 22, 2009:
Most of the recipes call for either 1 cup or 1 1/2 cups, so 15 oz will leave you with quite a bit leftover. For 1 cup recipes, an 8 oz can will do the trick.
nati on December 22, 2009:
what size can of pumpkin do i use? the 15oz?
EQ on December 02, 2009:
Thanks =) this weekend I will go to buy it !! Your response is very helpful considering I have 2 kids that donot let me look with patient at the supermarket or any mall. Thanks a lot !
Emma (author) from Boston on November 30, 2009:
EQ, if you go the spices aisle at a US supermarket, you should find allspice right at the beginning of the section (usually the spice racks are ordered alphabetically). Good luck!
EQ on November 29, 2009:
Three years ago I tasted the pumpkin cheese cake, it is so delicious that finding your receipt I want to try to bake it.But considering Imnot familiar with a specific ingredient , I want to ask where ( if can be wallmart ) and which brand I can find " all spice" ingredient. I live in the border with US and I have access to Wallmart and other US supermarkets, but " all spice " ingredient is what I have missing to find.
megsie on November 25, 2009:
With the 2 step cheesecake, does it still taste as good? I've never been really successful at baking cheesecake and we gave our springform away, so we only have premade crusts.
VAL on November 25, 2009:
Quick update on 2-Step Pumpkin Cheesecake. Just made it and I would recommend leaving out the Cool Whip for a richer more traditional dense Cheesecake - the Cool Whip somewhat ruins the flavor and creates more of a fluffy foam Cheesecake (All air - Not like the cake pictured).
VAL on November 25, 2009:
Embitca - Fantastic options! I will make a few cakes tonight for Thanksgiving. Thank you!
Jodie on November 24, 2009:
what if I don't have any allspice??
what should I use instead?
Sammy on November 24, 2009:
Bon Appetit recipe was a complete failure for me. I have made Martha Stewarts recipe before with great success but decided to try this. Filling never firmed to the proper consistency. I didn't even serve it; just tossed it in the trash. Waste of time & ingredients. I would use the ginger snaps for the crust and forget the rest of the recipe
lovingcheesecake on November 24, 2009:
I made the cheesecake factory cheesecake and it has major cracks in it. It started cracking before I even took it out of the oven!!!!Help!!!!
Michelle on November 23, 2009:
I tried baking a cheesecake in a water bath and found that my springform pan was NOT waterproof! soggy crust=not good:(
anyone have any ideas what went wrong?
Emma (author) from Boston on November 23, 2009:
Lovingcheesecake, for a water bath you need two pans -- one with your cheesecake -- and that rests inside another pan filled with water. It helps keep the edges from overcooking.
lovingcheesecake on November 23, 2009:
what do you mean when you say bake in a water bath?
Patty on November 23, 2009:
Laurie, it sounds like you cooked on to high of heat. You can save the day with a Butterscotch Ganache. Take 9 oz of Nestle Butterscotch Morsels, One Cup of Heavy Cream and One Tablespoon Dark Rum or Vanilla. Heat the Cream just to a boil careful not to burn remove from heat stir in Morsels and then the Rum or Vanilla. Let it cool for a bit and then glaze the cheesecake.
Laurie on November 21, 2009:
I made the "cheesecake factory" pumpkin cheesecake. After baking I left it on the counter to cool like the recipe indicates. Anyway, I came back to check on the cooling process and my cheesecake looked like it had been hit by an earthquake. There were deep cracks all along the top of my cake. I was pretty disappointed as I had planned on taking it to a Thanksgiving party.
Donna on November 18, 2009:
Brandi did you make the bon appetit pie? And you were also dissapointed in that? Need a good recipe for cheese cake pumkin pie. Thanks
Brandi on November 05, 2009:
I made a pumpkin cheesecake a few years ago, and I do not know where the recipe is. I found this recipe, and I was not very happy with it. I made the cheesecake factory one and it just was not very flavorful to me. It was more cheesecake then pumpkin. I am going to try the bon appetit and see what that one gives me. I wanted to take it and share it with classmates, but I was so dissapointed with it that I didn't do that...
tonya on November 05, 2009:
johny, i have found that you can use fresh pumpkin in any recipe that calls for canned. there is a couple of ways you can prepare the fresh pumpkin. skin it cut into chunks put it in sauce pan and boil ti soft, or you can cut the to out of the pumpkin and cook the entire thing in the oven, like roasting it, then scoop out the pulp
Emma (author) from Boston on November 02, 2009:
sorry johny, I've never used fresh pumpkin, just canned!
johny why on November 01, 2009:
can you give any tips for making these recipes with fresh pumpkin, instead of canned? i don't know the first thing about preparing the pumpkin. thanks!
Alicia on October 09, 2009:
Help! I just moved to Denver a few months ago and haven't quite mastered the differences in baking times and temps at a high altitude. I really want to make several of these cheesecakes for a big party. Anyone have any high-altitude advice? Thanks!
Delicious on March 07, 2009:
I cant wait to try this cheese cake factory's pumkin recipe mmmm, I would definitely bake it in a water bath. It comes out real creamy. My question is how come no recipe ever tells you how to keep the cheese cake from being musshy. Well the secret is corn starch or flour, this will keep your cheese cake nice and firm. tadaah!!!! You see now! that's the trick. I hope u see this comment before you start making your cheese cakes next time. your welcome!!!
Susan, Balt MD on January 19, 2009:
WOW! This is fabulous. Very creamy and not real heavy. this sent my husband for a 2nd piece and he doesn't even like sweets. I made the Cheesecake Factory recipe using the crust recipe from Bon Appetite. I baked in a water bath and no cracks! Thank you for a great recipe!
Stephanie. on December 24, 2008:
I'm making this pie for Christmas (Cheesecake Factory pumpkin cheesecake) for my family but I made the pie yesterday to try it out- and it was great! My family ate it up in a day! I will deff. use this recipe again and again.
Darleen on December 02, 2008:
The cheesecake factory recipe is the best! Light, not heavy like some cheesecakes. Was a huge hit this Thanksgiving.
cheeseckelver! on November 26, 2008:
These look so good and tast good to! defanitly going into recapie book!
Emma (author) from Boston on November 26, 2008:
Oobla, bake at 350 degrees. Except for the CDKitchen recipe, which is a no bake recipe :)
oobla on November 26, 2008:
what temperature do we bake this at
Danielle H. on November 25, 2008:
I CANT WAIT TO TRY AND MAKE THE PUMPKIN CHEESECAKE FOR MY FAMILIES!!!
caroline Indiana on November 25, 2008:
You are an absolute life saver! :). I wanted to something really special for my Mother's birthday that falls right on Thanksgiving. I adore pumpkin cheesecake myself, I first tasted it at Olive Garden a few years ago. THANK YOU for the recipe!
nicole on November 25, 2008:
Awesome recipe. I love pumpkin cheesecake! MMMMMM!!!
Joe V. on November 25, 2008:
Should I use a water pan to bake the cheesecakes in?
Emma (author) from Boston on November 24, 2008:
You're adding sugar and spices to all of these recipes so I would just go with the unsweetened pumpkin.
question on November 24, 2008:
Do you use the premade canned pumpkin for pies? or just unsweetened pumpkin?
Firsttimecheesecake on November 24, 2008:
Thank you for this wonderful recipe.
Liz Ohh on November 14, 2008:
Just what I was looking for!!
I look forward to making this!!
Samme007 on September 27, 2008:
The combination of the recipes listed along with a couple of my own ideas, created a out of this world cheesecake. I took it to my office and it was gone in less than 10 minutes.....and everybody wanted the recipe!
i love sweet potatoes and thought that I would use this recipe as a base and add some pureed sweet potatoes and see what happened. Well, i wasn't disappointed. Now, it isn't the smoothest cheesecake ever, but boy is it good! And with a topping of ginger snaps, pecans and brown sugar, it was really unique and delicious....thanks for the idea!
djsartin from Missouri Ozarks on December 03, 2007:
Thank you! I love pumpkin cheesecake but never found a really good recipe for it...stumbled across this hub of yours at the perfect time of year...