"This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake." — Cathy
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graham cracker crumbs
1 1/2 teaspoons
3 (8 ounce) packages
I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill.
This is an awesome recipe...I omitted the nuts in the pie crust.
I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!
Every year my husband and I always try a new pumpkin cheesecake recipe. My husband said "the search is over, this is THE ONE!" and I have to agree. The pecans in the crust were wonderful. There wasn't anything about this recipe that wasn't perfect. I did add nutmeg to mine instead of the mace but I doubt that changed the flavor too much. Thank you so much for sharing!!!
7/20/12-we tried this one again and it was a winner!!!
Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving.
The only change I made was to add the sour cream topping that was in the "Libby's Pumpkin Cheesecake" recipe. The topping consists of: 16oz sour cream, 1/3 cup granulated sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes.
This was a very easy cheesecake that baked up perfectly. I substituted two TBS of pumpkin spice for all of the other spices. Was very dense and luscious, everyone loved it.
I got RAVE reviews for this recipe with my in-laws at Thanksgiving. I made it twice, once dry and once in a water bath, the dry made a more NY style texture, the waterbath made it really creamy, so it's all preference. I also used a gingersnap crust from another recipe and it worked really well. I never use graham crackers in cheesecake crusts, they seem too boring. This cheescake was the first dessert gone at Thanksgiving!
This was my first cheesecake attempt and was overwhelmed with the success! I did however make one substitution - I used ginger snaps instead of graham crackers!
Even my mother [who incidentally makes the best cheesecake in the world] said that this recipe rivalled hers!! Kudos to the author.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheesecake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 263
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