This cheesecake is heavenly! I made this for my girlfriends, one of which who comes from a family of 9 who are all chefs. It came out won-der-ful! She couldn't stop eating slices and said this is my new dish to make for gatherings. The only change was I used dark brown sugar instead of light. Still came out lovely. I am a cook. However, this was my first homemade cheesecake. Perfect directions to follow. This can be eaten year round. Great for any Sunday dinner, or party. Who says pumpkin has to be eaten at a certain time of the year!

Tried this recipe and loved it! Used light cream cheese instead of regular, replaced the sour cream with fat free sour cream and used low fat evaporated milk. Was a hit at our Thanksgiving dinner and I'm really secretly glad there are leftovers! I was terrified of baking a cheese cake as I'd heard horror stories of it splitting on top.. The sour cream topping was perfect in covering the cracks and though I was apprehensive about using sour cream in a dessert.. It was a perfect zippy addition.

This is so wonderful and easy. Anyone can do this.

Made this recipe for the first time yesterday for Thanksgiving. I hadn't made a cheesecake in over five years so I was nervous but it was so easy to follow along and it was the hit of the party! People would not stop coming up to me and raving about how wonderful it was, my only mistake was not making a second one.

I didn't have a spring-form pan and was worried that would hurt my finished result but simply used two 9-in cake pans and it came out perfect!

In the past I have found I always run short on crust especially when it's a graham cracker crust. For this recipe, I decided to DOUBLE the crust for EACH of the cake pans. I guess I technically quadrupled it. It used the entire box of graham crackers but it made for a really great thick crust. Once I got the crust into the pan I sprinkled them both generously with nutmeg.

The required amount of ingredients for the cheesecake was plenty to fill both of the cake pans.

Next time I make this cheesecake I think I will cut the topping recipe in half. I didn't know how sour cream for a topping would taste but it was AMAZING! It is definitely part of this whole adventure. I put a generous amount of the topping on each of the cakes and still had about a fourth of the topping left to throw out.

As a final added step, to add to the presentation of the pumpkin cheesecake I again sprinkled cinnamon and nutmeg all over the top, it was BEAUTIFUL and DELICIOUS. I will use this for years to come.

WOW!! Is all I have to say!! This recipie was a hit!!

Well first off, I NEVER WRITE REVIEWS on thing's i've cooked. This however... is much different. I am in no way, shape, or form a good cook for seconds. And third; this recipe is heavenly! I made this without cinnamon and nutmeg (because I didn't have any) and did not add the topping. I love it so much, I am definitely making this again.

This is a WONDERFUL cheesecake; it is easy to make and oh soooo good. I made it for Thanksgiving instead of traditional pumpkin pie; it was a hit and gone fast!

I love it, I love it, I love it... I made 7 of these cheesecakes for the family and the co-workers.. they demolished every single crumb!! I am not a pumpkin fan. But I am now! The recipe are quick easy and delicious!! Thanks this is now one of my family and friends holiday favorites!!!!

This cheesecake is truly a special dessert!! To give it even more flavor I used ginger snaps for the crust instead of graham crackers.

Absolutely loved it! my boyfriend said its his favorite sweet of all time and he expects it for every holiday! I did add extra to my crust to make it a little thicker. I also am trying it in a 10-inch pan as we speak, because the 9-inch was great, but soo thick it was practically overflowing when it came out of the oven. Absolutely love the recipe though! :)

I gave up a tried and true pumpkin cheesecake to try this one for a company get together. So easy and baked beautifully and the taste was outstanding. I did make a few changes, I grinding up some pecans and pressed them down into the crust. Then sprinkled very little cinnamon and nutmeg on the crust. Then I didn't have enough sour cream, so I did half sour cream and half a bar of cream cheese added just a little almond extract and very little cinnamon and nutmeg to the topping. This was a hit also. At my company get together we shared our recipes, I almost didn't submit it, but they loved it, so I shared. My company and I thank you for a wonderful recipe, it's a keeper.

It's a great recipe but, the filling was enough for THREE cheesecakes!!! Which is wonderful because they are so good I am sure that everyone will want some to take home after our Thanksgiving dinner :)

I actually made 3 of these cheesecakes during Thanksgiving and they were all delicious and each one turned out perfect. This was my first venture into homemade cheesecakes and I was surprised at how easy it was to make these pumpkin cheesecakes and how wonderful they were! I followed the recipe exactly as written.

This cheesecake is amazing!! I started adding ginger snaps to the crust and it takes it to a whole new level! Just make sure that if you do add ginger snaps you don't add too many or the crust will be like a brick.

I love this recipe and have been making it for years, but discovered this year that it's much easier in a 9x13 pan. I also make it gluten free with a box of Kinnickinnick graham-style crumbs.