Hey, I'm trying to modify this recipe to make a pumpkin cheesecake for thanksgiving.. This is THE BEST CHEESECAKE EVER and I'm not so interested in using a whole new recipe, so if anyone has any suggestions about what to replace with pumpkin puree pleeeeaaase get back to me asap!

I have seen pumpkin puree whipped with heavy cream to top the cheese cake. To sweeten you can put a tsp. of any sweetener you choose. The topping can be as deep as you like, just increase the amount of all ingredients. EASY!

I made this recipe as a pumpkin cheesecake and it turned out really good. I just added about 1/2-3/4 cup of pumpkin pie filling to the cream cheese layer plus a little extra cornstarch. I made it extra pumpkiny by striping the top with sweetened pumpkin.

I love this recipe. It makes a creamy, delicious dessert without a whole lot of effort and you can tweak most any part of it so long as you follow the baking directions. When the recipe says to let it rest five minutes, it really means it.

I recommend adding a tablespoon of lemon juice to the cheesecake layer and cutting the sugar in the sour cream layer by half, because I like a slightly more tart flavor.

This is cool recipe for cheese cake. I love it and it is very easy to make.

This recipe turned out beautifully!

I am 12 and an Indian, and as most of you know, we have a lot of festivals. Right now, I am celebrating one on of those which requires me to stay vegetarian. But with so much happening, I could not resist myself from making some dainty and flavorful cheesecakes. I gave it a strawberry kick by topping it with a good serving of strawberry compote.

I have made this cake a dozen times and have loved it every time! I have even followed the instructions to change it to a pumpkin cheesecake, I'll actually be making that today, and have used the same format to make a lemon version as well. When I make the pumpkin version I use a small container of sour cream instead of the pound and mix it with pumpkin pie filling. I also add more corn starch then it calls for as well. That way you get more of a pumpkin taste.

Has anyone ever added chocolate to any of the layers of this cheesecake? I think I'm going to try adding some chocolate to the sour cream layer. Then drizzling with caramel and add some pecans on the top to make a turtle version. Fingers crossed I hope it's good.

I can't have eggs so this recipe is awesome and the taste is great!

Great recipe for cheesecake lovers who are egg intolerant (like me). It was easy and turned out perfectly. One commenter suggested cutting the sugar in half (cut to 1/4 c.) when mixing the topping layer. I would agree, as 1/2 cup made it too sweet and sugary for me.

My granddaughter is allergic to eggs ... I was skeptical but after reading the rave reviews, tried it. This cheesecake is creamy, smooth, and luscious! I prepared exactly as above. I will now replace my original cheesecake with this wonderful recipe. I may even experiment with adding chocolate and marbling the cheesecake, etc.

Could I use Whipping cream (35%) instead of sour cream for this recipe? Thanks!

Made this cheesecake twice now its amazingly creamy and super easy to make, love it!!

I made this today and it was very good! I wonder if I can just mix all the ingredients together or if it is absolutely necessary to separate the topping etc?