Do not mess with this recipe! It is perfect as is. The only changes I made was to omit the ground cloves, since I didn't have any. If you would like to save a few extra calories, you don't even need to add the whipped topping! It's just as good without it. The only negative thing that I could possibly say was that the top "cracked" after I took it out of the oven. But who cares how it looks, the taste is what matters! YUMMM!

This is fantastic! I made some alterations, as follows: Increased the non-pumpkin batter to 1 1/2 cups, increased the sugar to 1/2 cup plus 2 tbsp., increased the vanilla extract to 1 teaspoon, instead of the various spices, I used 1 1/2 tsp. of pumpkin pie spice, as well as 1/2 tsp of additional cinnamon, added 1/2 cup low fat sour cream to the batter to make it creamier, and the biggest change was that I baked it in mini-graham cracker shells, for individual cheesecakes, for approximately 20 minutes. They came out looking great!!! I am going to serve them with a dollop of whipped topping, with a little sprinkle of cinnamon, and then some caramel sauce swirled on top. I can't wait for my party tomorrow!!

Really good and very easy. The only thing I did not like was the frozen whipped topping. Next time I will make real whipped cream.

This has become one of my favorite cheesecakes since trying this recipe. I made it while having friends over for dinner and was asked to make it for one of the friends as a Christmas present. Thanks so much for this one!

Excellent. This was the hit of the Thanksgiving dinner. It replaced the pumpkin pie and was requested for next year! I made the following changes: I used a homemade graham cracker crust, used canned pumpkin, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 tsp nutmeg and I baked it for 50 minutes. I also left it in the oven to cool after it was done baking.

5 stars using extra of each ingredient.

This was pretty good. I doubled the amount of pumpkin for more of a pumpkin flavor and also doubled the cinnamon.

This was so easy to make and my boyfriend loved it!! Cheesecake and Pumpkin go amazing together. I took the reviewers advice and used the pumpkin pie filling. However, i still added a little bit of Nutmeg and Cinnamon to the recipe. :0)

I have made this a few times now, it is just delicous. Not to rich, just right! This recipe has made its way into my recipe book. Thank you.

Very good cheesecake. It came out very "flat", so next time I will add 3 blocks of cream cheese and use a smaller springform pan. I did add 1/2 cup sour cream which made it light and baked in a water bath. Served with homemade whipped cream (heavy cream, sour cream, vanilla and confectioner's sugar).

Made this for company and had to print off the recipe for my guest, it was a huge hit!

No distinction between the cheesecake and the pumpkin. Not very impressed...

A hit at Thanksgiving. Increased cream cheese to 3 and everything else accordingly. Made in spring form pan then.

This is super easy to make and absolutely delicious. My husband actually asked where I bought it from! I've made it several times and the last time I mixed it all together. I think it had an even better taste, although you don't get the pretty presentation of the layers.

My mom and I made this for thanksgiving since she doesn't like traditional pumpkin pie (I personally missed it), and it turned out great. Our layers weren't pretty at all, which could've been our fault. Plus, it was extremely rich. Even the extreme cheesecake lovers in our family could only eat small slices. Which can be good or bad, it depends on whether you like rich foods or not.

this was amazing. i made the crust out of gingersnaps and pecans mixed with butter and pressed into a springform pan. this was a huuuge hit for christmas.