Comments on: Pumpkin Cheesecake

By: Summer

Summer — Wed, 22 Nov 2023 02:33:08 +0000

I’ve been making this recipe the last couple of years for thanksgiving and Christmas. It’s so good. Me and my family all love it. I changed the ginger snap crust to just plain gram cracker crust. Im making two this year for thanksgiving.

By: Danielle

Danielle — Mon, 26 Dec 2022 16:23:12 +0000

In reply to Stacy H.. I hope the cheesecake still turned out okay, Stacy!

By: Stacy H.

Stacy H. — Sat, 24 Dec 2022 22:45:31 +0000

I followed the recipe exactly as you posted and it fit my 9″ springform pan perfectly. Unfortunately I wasn’t able to look at the cheesecake when the time was up due to holding a newborn, so I had my daughter turn off the temp and crack the door. I just now pulled it out of the oven, but the center isn’t cooked to set, so I put it back in the oven and turned the temp to 325. I’ll check it on 15 minutes. I pray this doesn’t ruin my cheesecake. It’s still in the water bath. Wish me luck!!

By: Danielle

Danielle — Wed, 23 Nov 2022 23:30:01 +0000

In reply to Erica. Yes! I do this with my cheesecakes sometimes, it will prevent it from sticking to the bottom of the pan.

By: Erica

Erica — Wed, 23 Nov 2022 21:56:08 +0000

Hello. Should I lay a circle of parchment paper over the bottom of my springform pan before pushing the crumb crust into place? I have made cheesecakes in these pans before, and the crust always gets stuck to the bottom of them. Would parchment paper solve this problem? Thanks.

By: Nicki Simon

Nicki Simon — Thu, 18 Nov 2021 16:39:46 +0000

I made this Pumpkin Cheesecake yesterday for a Friendsgiving dinner and it was SO GOOD! Everyone loved it. I was a bit nervous since it was my first attempt at making a proper cheesecake with a water-bath method, but it came out great. After reading some reviews I baked it for 70 minutes and it was perfect. Thanks Danielle for another great recipe!

By: Danielle

Danielle — Sat, 16 Oct 2021 15:36:30 +0000

In reply to Flora. Reduced fat would be fine, but I don't recommend using fat-free cream cheese.

By: Flora

Flora — Sat, 16 Oct 2021 06:10:32 +0000

Hi! Can i use light cream cheese?

By: Danielle

Danielle — Sat, 31 Oct 2020 15:23:02 +0000

In reply to Priscilla Pazzano. Hi, Priscilla! It's likely that the cheesecake cracked because it was over baked. You only want to bake the cheesecake until the center is almost set. As it cools in the oven it will continue to cook the cheesecake, but slowly so that it doesn't crack. If you make it again, I'd recommend following the baking time in the recipe.

By: Priscilla Pazzano

Priscilla Pazzano — Fri, 30 Oct 2020 17:34:32 +0000

I made this recipe yesterday. It tasted great but even though I cooked it for 15 minutes longer than the recipe said, the center still isn’t done. I sed a 9 inch springform pan as called for in the recipe and the filling almost overflowed. Next time, I will try using my 10 inch spring form pan. I like the gingersnap cookie crust. I also had a crack in the top of the cheesecake in spite of using the water bath and leaving it in the oven (which had been turned off) for an hour after cooking. What did I do wrong?