Reviewed on Nov. 23, 2010 by beckihomecki
I made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. You only are using one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also I found this needed more baking time. I put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If I make this one again that's what I will do. But over all it was a nice cheesecake.