I made this for the first time this past Thanksgiving and everyone raved about it. My husband even liked it and he doesn't like pumpkin pie. It is a keeper!!

This recipe is divine and is continually requested by my family at the holidays. I've made it dairy-free (due to food allergies) with much success. If you want tips, please DM me. I also subbed out gingersnaps for the graham crackers this year and it was very good.

Not only is this a great pumpkin cheesecake recipe!....This is the BEST cheesecake i ever tasted!...Who needs cheesecake factory when you have this?...Everybody went nuts for this recipe on thanksgiving and it was gone in less than 5 minutes!....My sister who is really skeptical and a big picky eater took a bite of this and she said that it tastes like heaven!!...I made a few changes...Instead of graham crackers for the crust i used ginger cookies(makes it even more awesome!) and about 1/2 cup pecans and a few tablespoons of brown sugar and white sugar, and i made a really simple whip cream topping along with some ginger thin cookies and pecans for decoration....if you let the cheesecake sit overnight the cookies will become moist and not only will it be easy to cut but it adds a wow factor to the cheesecake.

Made this one for Thanksgiving and it was awesome. I used ginger snaps for the crust, and even though gingersnaps are pretty strong, the crust turned out wonderful, and the cheesecake was delicious. Omitted the pecans in the crust due to a nut allergy in the family, but they were not missed. Thinking about making this again for another holiday dinner. Excellent recipe.

This was delicious! I wanted to do a gingersnap crust, but the weird store near my house didn't have any and I was in a hurry, so I used cinnamon graham crackers for the crumbs and mixed with ground ginger. I also skipped the mace because I didn't have it and added nutmeg and doubled the cinnamon. I could not stop eating this and DH and sister loved it, too. A definite keeper!

I chose this recipe because of the crust, and it was heavenly! I see that I accidentally omitted the cornstarch and purposefully omitted the lemon, but the end result was fantastic so it must not have mattered. Not a fan of pumpkin pie, but I think I'll make this every year!

Delicious! I made this for Thanksgiving and everyone loved it! Not too "pumpkiny" and the crust was so yummy! I served it with a maple whipped cream (1/4 C. real maple syrup and a little vanilla extract with whipping cream.) Thanks for posting!

Wow, what a great cheesecake! I didn't have all of the spices, so improvised using ginger, ground cloves, allspice, and cinnamon. Otherwise, I followed the recipe exactly. Fantastic! I love that it's not too dense or heavy...just right. The crust was really delicious with the ground nuts -- a nice twist on the usual graham cracker crust. I am going to be making this cheesecake every Thanksgiving from this point forward!

Loved IT, I get asked to make all the time. My husband calls it crack!

This was amazing!! I made it for the first time for a dress rehearsal I was catering for. I wasn't expecting it to be gobbled up so much! (I had to sneak a tiny slice out for my husband to try) He loved it! We're going to break tradition for Thanksgiving and have a pumpkin cheesecake. I made the whipped cream for it too-YUMMY!!!

Very good cheesecake however, even with the water bath and extra hour in the oven with it turned off, my cheesecake still cracked. I even cooked it for the least amount of time (50 min). I think next time I will lower the temp to 325. I am glad I baked a "test" cheesecake before serving this on Thanksgiving.

VERY VERY good! Really easy to make. If you like ginger snaps then definitely do a ginger snap and toasted pecan crust and double the recipe! Served with whipped cream and a caramel sauce (just 1/4 water, 1 cup sugar, bring a boil and let it reach a golden color, slowly add 2/3 of a cup of warm whipped cream, and whisk- let cool and store covered in fridge). Will make again and again and again!

This was awesome! The only thing I changed in the actual recipe was to use nutmeg and cloves in place of the mace. I added a whipped cream frosting (4oz cream cheese, 1/2 cup sugar, 1/16 t. salt, 1/2 t. vanilla- beat together until smooth and fold into 3/4 heavy cream that's been whipped until stiff peaks formed.) to the top and drizzled on the maple syrup glaze (without pecans). So yummy!!!

I made this cheesecake for my friends in my card club and they loved it!! This recipe is very easy and so very good. I did not change a thing. The pumpkin and spice flavor was just right. Not too strong. And the crust just may become the crust I use for all my cheesecakes. Thanks for sharing!

This cheesecake was awesome. Very good flavor. A little time consuming to make but well worth it. I did get a large crack on the top.

Unbelievably good !! I served this at a party and it went so fast I didn't even get a piece..

Unbelievable!!!! The best ever.