Pumpkin Cheesecake Dessert Recipe

Reviewed on Nov. 01, 2009 by Angela Fowler

Oh my goodness!!! This dessert is fabulous. I made it for a group that came to my home and everyone, even those who were not cheesecake fans, loved this. Instead of the maple syrup topping, I added a 3/4 cup more sugar and 1 more teaspoon of cinnamon to the filling and ground pecans to the crust. This recipe is a keeper and I will make it again and again!!

Reviewed on Oct. 27, 2009 by Joscy

This cheersecake looks absolutely divine. Have not yet made it, but plan to make one as a "trial run" - my family will let me know. As with all TOH recipes, this looks worthy of a '5' rating. Thank you for sharing this recipe.

Reviewed on Oct. 12, 2009 by jcraig17

A good choice when you're not sure how your audience feels about pumpkin. The pumpkin is not overwhelming. If you love pumpkin flavor, however, this might disappoint.

Reviewed on Nov. 25, 2008 by mamarecklin2

 Most cheesecakes do crack. Try letting it cool slowly in the oven Turn off oven when baking time is up and then leave the cake in the oven for  one hour.It will greatly reduce craking in all cheesecake recipies. Hope that helps.

Reviewed on Nov. 07, 2008 by nascow

Re:Pumpkin Cheesecake Dessert

I read the comments and doing the water in the oven and I used a whole box of gingersnap cookies,using 1 stick of margarine, added 1/4 cup of sugar,in case I didn't like the syrup, and I used pumpkin pie spice and added a dash or two more, instead of the cinnamon. It turned out great! It is easy and very good. I might try it with just cinnamon, I like cinnamon and maple syrup together on french toast. This recipe is a keeper for me.

Lori

Reviewed on Oct. 22, 2008 by mbtm2003

When baking a cheesecake, you might wish to place a baking dish filled halfway with water on your bottom oven rack. The water evaporates causing steam, and this will help prevent cracks in your cheesecake. Do keep an eye on the water level while baking your cheesecake; it may be necessary to add water to keep the level up as well as prevent your pan from burning or breaking if it is glass.

Reviewed on Oct. 21, 2008 by Kekoskee

This was so simple to make and we really enjoyed it. The only thing is that next time I want to use more gingersnap cookies for the base. I didn't put the maple syrup on because it was very rich just as it was. I topped it off with whipped cream.

Reviewed on Oct. 21, 2008 by Boscompb

My cheesecake cracked shortly after it came out of the oven. I made sure to run a knife around the sides 10 minutes after it left the oven. Is this a common problem?

Reviewed on Oct. 21, 2008 by chocolatecatlady

"Solid pack pumpkin" is the plain pumpkin, not pumpkin pie mix.

Reviewed on Oct. 21, 2008 by oeg1kallee

with the added cinnamon- I would think that it is not the pumpkin pie mix, but the pureed pumpkin...my guess anyway

ps- sounds wonderful! will try it on a church dessert this weekend