Pumpkin Cheesecake

28 Responses to Pumpkin Cheesecake

  1. Susan Simon says:
    November 15, 2011 at 8:46 pm

    I am planning on making this to take to my mom’s in Michigan next week… I mentioned the idea of a pumpkin cheesecake to her while Skyping this morning, and her response was an instantaneous “YES!!!” with a big smile on her face. It is so good to see her smiling; since my dad passed away a few years ago, it has taken a while for her to be able to smile and enjoy the little things. Thank you for helping me get her to smile today… makes my heart full. Love this blog and love all you share with us. Thank you!

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  2. Susan Moss says:
    November 19, 2012 at 3:21 pm

    Oldest of 8 kids … our whole family relates to you, your comments and memories, have, use, and love all your books, calendars, etc., etc!!! 🙂 My question is do you have a loved recipe for a pumpkin roll??

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  3. Susan Moss says:
    November 19, 2012 at 3:23 pm

    Oldest of 8 kids … our whole family relates to you, your comments and memories, have, use, and love all your books, calendars, etc., etc!!! My question is do you have a loved recipe for a pumpkin roll??

    Reply
  4. Rachel Scott in Georgetown, Texas says:
    November 27, 2013 at 12:37 pm

    This is THE BEST pumpkin cheesecake eveeeeer!! Serve it with the Praline Sauce,
    Autumn cookbook. I can eat this for breakfast, lunch, dinner, and dessert…and have! Cornbread, for cornbread pecan dressing, just out of the oven. It’s a tradition for us to cut “a small” slice off the end, smother it in butter, and enjoy, licking our fingers. Thanksgiving is my husband’s favorite holiday….”because I have so much to be thankful for.” Me, too!
    Rachel

    Reply
  5. Penny Cooper says:
    November 19, 2014 at 8:30 pm

    Thanks for your continued inspiration !!! I will try the Pumpkin Cheesecake at my annual Holiday neighbor gathering . It sounds yummy

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  6. Kimberly says:
    December 1, 2014 at 9:09 pm

    Holy cow, this is good! Oh, me, oh, my! Thanks for the recipe, Susan! We’re thoroughly enjoying it!

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  7. BARBARA says:
    December 10, 2014 at 4:56 pm

    I am going to try this Pumpkin Cheesecake because we’ve loved a “lost recipe” & have been unable to find another as good.

    Thank you ever so much Susan; you’ve a generous soul!

    Reply
  8. Tracy Roketta says:
    September 9, 2015 at 3:23 pm

    The pumpkin – is it pure pumpkin or pumpkin pie filling?

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  9. Kathy Thurman says:
    September 9, 2015 at 4:48 pm

    Oh, YUM! I would be the only one here who would love it, but I would be in heaven! 🙂

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  10. Joann says:
    September 10, 2015 at 2:40 am

    For anyone who is gluten-free, this is really easy to change up to make it ok to indulge- the crust can be made with the nuts and and some almond flour to help it all stick together—this is a fabulous recipe and shouldn’t be missed!!

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  11. Judy pusateri says:
    September 12, 2015 at 8:24 pm

    making this cheesecake for Halloween party this year….sounds delicious!

    Reply
  12. Shelley Laub says:
    October 6, 2015 at 6:34 pm

    How do I find your blog?

    Reply
  13. Joan says:
    April 19, 2016 at 9:26 am

    Happy Birthday! Mine’s in April too–heartwarming to read about yours.

    Reply
  14. Cheryl says:
    April 20, 2016 at 8:36 am

    I make this and have to move fast to get a sliver! My sons and grandson are hovering like vultures….waiting, and my 96 year old mom will pull rank, so I have started making 2 or 3 at a time in hopes of a piece.
    We all love it, thanks so much for the recipe and all the memories we have because of it!

    Reply
  15. Nancy Jensen says:
    April 21, 2016 at 6:23 pm

    Thank you for the wonderful bookmark! I’m printing and laminating for myself and friends who are also fans. I have thanked the friend who introduced me to your books, and it has been fun to be thanked by other friends whom I’ve had the opportunity to introduce. A few more pages and I will complete FAIRY TALE GIRL (read A FINE ROMANCE first), and ISLE OF DREAMS just arrived. We are the same age (HAPPY BIRTHDAY!), and I’m second oldest of eight, so many pages in A FINE ROMANCE were like reading my own diary. Love your work and your “happy genes.” Please keep it coming.

    Reply
  16. Christine Noble says:
    November 23, 2019 at 9:14 am

    I’m confused. Do you place the filled bundt pan in the 9×13 pan on bottom shelf? Or does the 9×13 pan stay on the bottom shelf, while the filled bundt pan bakes on a shelf above?…I definitely want to try this recipe!

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    • sbranch says:
      November 23, 2019 at 10:02 am

      The water goes on the lowest shelf, you’re right, not very clear, and the bundt pan bakes on the shelf above. It helps to keep the top from cracking.

      Reply
  17. Mary/Indiana says:
    November 23, 2019 at 1:25 pm

    Definitely making this but will need to find GF ginger snap cookies,
    Thanks for the recipe! Happy Thanksgiving to you and Joe🦃🦃🦃

    Reply
  18. Nancy Williams says:
    December 12, 2019 at 11:49 am

    Made this for a women’s tea on Monday! Yummy! There were a couple of cracks around the edge but not in the middle. Was it maybe a little overcooked? I took it out after one hour and 7 minutes. 🥴 I surrounded it with sugar frosted cranberries —It looked so pretty! Everyone loved it! Thanks Susan….and Merry Christmas to you & Joe (& Jack)! 🎄🎄

    Reply
    • sbranch says:
      December 13, 2019 at 9:53 am

      That pan full of water you put in the oven was supposed to keep the cheesecake from cracking. Maybe it wasn’t quite hot enough? I’m not sure, but I do know the water is responsible! So delicious, I’m glad to hear it was appreciated! xoxo

      Reply

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