Absolutely wonderful!!! I followed the advice of SOUTHERNBELLE0908 and used 3 8oz packages of cream cheese instead of 2, added 1/2 cup of sour cream (Fold the sour cream in after adding the eggs),increased the pumpkin puree to 1 8oz can and added a bit more nutmeg & Cinnamon. Bake in a water bath at 350 for 1 hr (till the middle jiggles like jello), turn off oven, prop the door open and let the cheesecake sit for another hour then refrigerate. Use a 10in springform pan and shortbread cookie crust. Use caramel sauce & pour over the cheesecake. You will not regret it if you make this recipe it is amazing!!!
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Absolutely wonderful!!! I followed the advice of SOUTHERNBELLE0908 and used 3 8oz packages of...