Even if you're not a huge pumpkin pie fan, it's hard to pass on a slice of this decadent pumpkin cheesecake. Sweet pumpkin is enhanced with warming spices and brown sugar, and perfectly balanced by the smooth, rich tang of cream cheese. Our pumpkin cheesecake recipe is easy to make, but we can almost guarantee, it'll be the first thing to disappear from the dessert table.
I've made this one before from the AllYou magazine. It's amazing, family and friends loved it!
Excellent recipe. I used 1/3 each neufchatel, whole milk ricotta, and full-fat cream cheese. It was delicious. Make sure your springform pan is well-sealed with foil, though, to avoid the crust getting water in it.
My sister and I decided to bring homemade dessert to our family gathering on Thanksgiving. This was our first time baking for our family and of course were a little nervous as our family never shy's away from an opinion. Needless to say the cheesecake was a HIT! It was a simple and easy recipe to follow and my sister and I look forward to making it once again. Thanks All You!
amazing cheesecake!! I never ate pumpkin before, and decided to taste this cake on my husband's urging and I was amazed.
