Double Layer Pumpkin Cheesecake

"This was a big hit over the holidays! I also made a few changes by combining some suggestions from previous reviews. first off, I made a gingersnap/shortbread cookie crust in a 10 inch springform pa..." See moren. I used 3 packages of cream cheese and 1/2 cup of sour cream(as suggested in a previous review). After putting in the first layer I added almost a whole can of pumpkin puree and added more spices than the recipe called for and 1 tbsp of spiced rum suggested in a previous review. I cooked it in a water bath at 350 for one hour and it didn't crack at all. I served this with a homemade cinnamon whipped cream. Everyone loved this cheesecake and I will definitely be making it again!!! Thanks for the great recipe and for all the great reviews!"

"According to my cookbook for this recipe, which has this recipe in it verbatim except for one problem, you are supposed to mix the 1/2 cup puree w/ the 1 cup of plain batter and set THAT aside. The re..." See moremaining plain batter goes in the bottom, making the thicker layer the white layer. That takes care of people feeling the need to add more cream cheese mixture--it was just supposed to be mixed up differently to begin with. Thanks for the recipe!"

"I pretty much followed this recipe exactly. Everyone loved it. I did make a minor change, I made mini cheesecakes instead of 1 big one. I took crushed graham crackers and butter and lined the bottom o..." See moref cupcake liners and then followed the recipe as directed. I added some pumpkin pie spice for extra flavor."