I've made this cheesecake several times and it's always a big hit. I've passed the recipe on to quite a few people who wanted to try it themselves. If you're new to cheesecakes, don't be frightened by the recipe -- it's really not that hard and has been successful for me every time.
Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust
Comments and Reviews 1-4 of 4
NRiley Posted: 03/23/10
eliz01 Posted: 11/18/08
I have been making this cheesecake recipe for seveal years with FABULOUS raves. It is an all time favorite with my friends and family.
yogayarn Posted: 11/29/08
EXCELLENT!! Pretty easy. I don't bake much and I pulled this one off. Made for Thanksgiving and everyone loved it. Not sure what to do with the extra whipping cream, either, so I just left it out. SOOO yummy!
lynnpods Posted: 12/03/09
This is actually my recipe and I saw there was a question about what to do with the remaining whipping cream. At the end when you soften the cream cheese- add the whippping cream to the cream cheese mixture and blend for the topping. Spread a thin layer on the cake. This year at Thanksgiving I made homemade whip cream and threw a little cinnamon in it. I then piped it through a cake decorator and made little flowers going around the outside of the cake.