Best pumpkin cheesecake recipe I've made yet. This cheesepie is light and fluffy, but still has that rich density that you just have to love about cheesecake. Even those around my Thanksgiving table that said they didn't like pumpkin desserts, or even cheesecake for that matter, really enjoyed this. It's a great alternative to pumpkin pie, and is just bursting with seasonal goodness. I substituted the graham crackers in the crust for gingersnaps (an idea I got from another recipe on this site), and added the sour cream topping from the old Libby's recipe, like a couple other reviewers. I used a ten inch pan, so the pie came out a littler thinner. Make sure to use a water bath to keep the top from cracking. After I had baked it for 50 minutes, I removed the pie, turned off the oven and then spread on the sour cream glaze. I returned it to the warm oven and let it cool inside for about an hour. I then let it sit on the counter till the edges had completely separated from the side of the pan, then refrigerated overnight. Garnished with a few curls of orange zest and a coffee bean star, this was the most presentable dessert of the day. I can't wait to treat myself to the one leftover piece and a cup of coffee tonight after work!
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Best pumpkin cheesecake recipe I've made yet. This cheesepie is light and fluffy, but still...