Original recipe yields 8 servings
Based on a 2,000 calorie diet
Awesome! I made this for Thanksgiving last year and it was a hit!! I made the crust with 1 cup shortbread cookies and 1/2 cup gingersnaps....really complemented the flavor of the cheesecake! ...
This is absolutely yummy. I baked it in a 9" springform pan for 40 minutes, so I didn't have to cover the edge with foil. Also let cool in the oven with the door barely cracked for about 30 mi...
I made this for Thanksgiving. I loved it! I just used a graham cracker pie shell instead of using the shortbread cookies. Will definately make this again!!!!
The cookie crust makes this cheesecake very simple to make and delicious. My daughter is allergic to soy so there are very few comercial cookies or crusts that she can eat, but with store bough...
Absolutely,without a doutb,the best pumpkin cheesecake recipe.I double the recipe and made a grahm cracker crust and baked it in a 9" spring form pan.It was GONE!Perfect.thank Tamara.
This recipe was delicious! I made graham cracker crust instead, it was so yummy! I will definitely make this for Thanksgiving.
I had 25+ people over for Thanksgiving last year and made two of these. Everyone loved the taste and texture (rather then that of just a pumpkin pie) I forgot to save the recipe but found it aga...
THIS IS AN EXCELLENT RECIPE. I USED PECAN-SHORTBREAD COOKIES FOR THE CRUST. ABSOLUTELY DELICIOUS!!!
I don't like pumpkin pie, but I LOVE this pumpkin cheese cake! I made it for Thanksgiving and everyone LOVED it!