Pumpkin-Pecan Cheesecake

I signed up on this site just to review this. Thanks to the reviews of others, I decided to add 1 tsp each of nutmeg and cinnamon. This gave it just a hint of pumpkin pie flavor without being overwhelming. I LOVED the praline topping (I added a splash of bourbon to the this) and pecans. I put the pecans all over the top. I baked in 10 1/2 inch spring form pan, which was perfect (I modified the crust to 1 1/2x the recipes to make up for the larger pan). The cake was beautiful and sooooo delicious! Definitely worthy of a special occasion, but start the day before!

All I can say is it was good and well received. The praline topping is good enough to eat out of the pan if you can stand the sugar. Will do this again.

I made this to see if I wanted to make it for Thanksgiving. I did add pumpkin pie spice, as I thought it was bland made as directed. For this much batter, you may need to add 1 1/2 -2 teaspoons of spice. Also, when I cut mine, it was hard to do with the praline topping. The topping cracked and I squished my cake a couple of times. Does anyone have a tip for making cutting easier?

This looks fabulous & I want to try it. Does anyone know if I can safely use a 10 1/4" springform pan. I don't have a 9" one that the recipe calls for. Thank,

I added some pumpkin pie spice to give extra flavor and it just was a so so dessert. I am glad I tried it before thanksgiving and will make something else.

This recipe was outstanding. I served it at my Book Club Luncheon and I heard words like "Absolutely devine", "Heavenly", "Fantastic". I could go on and on, but I think you get the picture. Needless to say, they all wanted the recipe. I plan to serve this at two more events in the next month!!! Thank you for such a fabulous recipe!!! By the way, I used a 10 1/4" springform pan and it was perfect.

The recipe was easy to follow but I found the recipe to be a bit bland. There wasnt much of a pumpkin taste.I think it would have benefited from some spices. The cheesecake itself was very creamy.I would make it again..

This is easy and very good. The cake part was not sweet as I expected. The consistancy is creamy.

I made this for Thanksgiving and it was incredible! Rave reviews from everyone! I didn't find it bland at all! I did make it in a 10 inch pan and it worked perfectly. This has now become a staple for my Thanksgiving dessert table.

This is absolutely fabulous!!!! Decided to give it a trial run before Thanksgiving and everyone said it was the best cheesecake ever! It will definitely be on the dessert table.

This was absolutely awesome!!! I made two last night and both turned out perfect! The praline topping was to die for, and the pecan pie glazed - pecans were so easy and soo yummy. I am making another one for my family Thanksgiving...I can't wait! Also, I changed the recipe up just bit...it didn't say anything about adding spices, so I added some cinnamon, which worked out great :)

I have been avoiding cheesecake because of the difficulty in the directions, but this one was simple and was silky with just a hint of pumpkin flavor. The topping was a little too sweet for me, but it was enjoyed by all that sampled it.

I made this for company the day after I got my magazine. It was a huge hit!

Very good recipe but I needed to modify the recipe to bring out the pumpkin flavor. I added an extra 1/2 cup of pumpkin, 1/2 cup sugar, and 2 t pumpkin pie spice. I didn't have any trouble cutting through the caramel topping. It had a lovely praline-like consistency. The consistency of the cheesecake was nice and creamy. It was a nice change from the typical pumpkin pie.

I have never gotten so many rave reviews on a cheesecake. Made this for a thanksgiving party and now I will be making 4 more upon request. Very worth the time it takes!

After making the iron skillet apple pie and the iron skillet pecan pie from the previous month, I couldn't wait to make this pumpkin cheesecake. The praline topping and the sugared pecans were excellent. I was disappointed in the flavor of the cheesecake flavor itself, though. Instinct told me to add some pumpkin pie spice to the cheesecake but I always try to follow the recipe exact the first time I make it. The flavor of the cheesecake was on the bland side although it did have a creamy texture that we like. Next time I would add the pumpkin pie spice to the cheesecake mixture for an extra bounce of flavor.

My husband made this for Thanksgiving and it was a hit! I only gave it 4 stars because the icing made WAY too much for the cake and it spilled over the sides a little. Could have cut the ingredients in half, especially since it was so sugary. Also, like others mentioned, the pumpkin flavor is very mild. So, if you're wanting a stronger pumpkin flavor, consider adding more flavor of some kind. Turned out very creamy. Will definitely make a again!

This is one of the best desserts I've ever made. My family all loved it. I thought the amount of pumpkin flavor was fine. Definitely recommend using the pecan-pie glazed pecans; I put them all over the top, and they were fantastic

I made this for Thanksgiving and it was a hit! It is also really pretty. I did use a 9" springform pan as the instructions said. I would go bigger but not smaller to ensure the middle being cooked all the way through. Even did a blog post about it. http://kristinwithani.wordpress.com/2011/11/25/pumpkin-cheesecake/

We made this for Thanksgiving this year and it was a huge hit. There were several whole pies leftover but no cheesecake. The flavor was subtle, not too pumpkiny, just perfect. A definite new tradition!

I switched to sweet potatoes instead of pumpkin and changed the crust to pecan sandies and pecans. It was the best cheesecake.

I made this for a teacher luncheon and thought it was really good; although I agree that the cake could have a bit more flavor. Has anyone tried canned Pumpkin Pie mix in place of the plain canned pumpkin to add more of that pumpkin pie flavor?

I made this for Thanksgiving it was perfect. I used fresh pumpkin in this recipe and the flavor was wonderful. I will make this cheesecake again great recipe.

Excellent and easy. Used this recipe for an inagural foray into cheesecakes. It turned out perfect and was well received.

I made the sweet potatoe version and I'm glad I read the reviews, I added 1/2 extra cup of sugar and 2 tbsp all spice. It could have used a 1/2 cup more sweet potatoes for the sweet potatoe flavor. I made a ring of pecans with Karo syrup and brown sugar to go over the top, and I used cinnamon graham crackers for the crust. It got raves and reviews. Overall I it is a fantastic reciepe.

Delicious! My family loved this and it is now a new Holiday favorite.

I made this for Thanksgiving last November - it was the first time ever that a dessert was not just eaten, but gone after dinner! I was supposed to make carrot cake to take to Easter dinner and my husband wants me to make this again instead - it's that good!

ABSOLUTELY AMAZING. My family has dropped pumpkin pie at Thanksgiving in favor of this recipe. You will NOT regret it. Absolutely outstanding. My sister doesn't even like cheesecake and went back for thirds. Truly outstanding.

Yummy yummy yummy........easy to make,very impressive for company ! & don't wait for the holidays :) :) :)

Absolutely delicious. I don't think it's bland at all, but pumpkin taste is subdued. Very creamy. I made it for Thanksgiving and it was a hit. Will definitely be a go to dessert for the holidays.

I made for Thanksgiving last year and everyone loved it. Making it again this year.