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Pumpkin Cheesecake II

Reviewed: Dec. 1, 2011
OH MY GOD this cheesecake was amazing!! It's labor-intensive (took me around 3 hours just for the prep and baking), but SO unbelievably worth it. I used fresh pureed sugar pumpkin instead of canned, and it was delicious. I made two of these to take to a family gathering thinking I could take home the leftovers. Nope. They attacked it like a pack of hyenas. Some said it was the best dessert they'd ever had. Do bake it with a pan of water. It's obvious, but it makes a big difference :)
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