I've used this recipe every year since its posting to make cheesecakes for Thanksgiving and Christmas. It's easy and so delicious. I don't add or change a single ingredient. And all my friends and family rave over it! Thank you for adding to my holiday tradition.

This was good. I made it for Thanksgiving. We have several people in the family that can't have sugar. I used splenda and I thought it was wonderful.

I first used this recipe 3 years ago and am still using it because it is that good. I never get any complaints and people who were way into pumpkin pie love this, and those that never really liked it definately love this.

This tasted great; I made it as a Thanksgiving desert. It was very delicate and tended to fall apart when I served it but no one seemed to mind! I made a simple syrup with brandy to pour on as a sauce and everyone loved it. I would make this again.

This was a great recipe, but a little light on the sugar. I added 1 cup of sugar instead of 3/4. Very good!

good recipe but i used graham cracker crust and a pumpkin cookie cutter to serve it as pumpkin cheese cake bites

I am not a fan of cheesecake, thus I have never made one, but wanted to make a pumpkin cheesecake at the suggestion of a friend. This recipe got RAVE reviews from the three friends who tried it--all cheesecake fans. I made it with neufchatel cheese to cut on the fat, and no one seemed to notice any lack of flavor. I will make this again--thanks!

Pretty good. Make sure you let it cool the full three hours or else it won't set. I added a little more spice than what was suggested but overall it was pretty good.

Made this one after Thanksgiving to test it out for Christmas. Love it! Going to follow the advice this time and put it into one 9" graham cracker crust pan instead of two 8". This will definately be a family favorite for years to come. Thanks for the great recipe. It is sooooo easy!

I made this recipe for thanksgiving, and it was an instant new family favorite. The recipe was simple and the cheesecake turned out beautifully, with amazing flavor. I made it with a gingersnap crust from another allrecipes.com recipe: 3/4 c snaps, 1/2 c ground pecans, 2T sugar, 2T brn sugar, 1/4 c melted butter, press into pan, chill 5 min, bake 10 min. I also topped it with 16 oz sour cream mixed with 1/3 cup sugar, 1 tsp vanilla and baked it an additional 10 minutes, at the suggestion of another allrecipes.com member. WONDERFUL RECIPE!

Very easy to make, and I got rave reviews! Definitely making this again!

I'll be making them today for the fifth time. Everyone loves them. They're not too sweet and they really do mellow out the pumpkin flavor. Great topped with whip cream.

Loved it!!!

My husband loves pumpkin pie and I hate it. This is our compromise. This is delicious- my only complaint is that you have to really work at mixing it well or it will be gritty.

I made this cheesecake for Thanksgiving and it was a big hit. This was the first time I had made cheesecake or baked for that matter....it was a fun and easy recipe. I am sure to make it again.

Everyone had the same reaction, it was just like pumpkin pie but just not as strong. Really simple, but it took a bit longer to bake than i expected.

Very Very Yummy!