Comments on: Pumpkin Cheesecake

By: MBA

MBA — Thu, 11 Apr 2013 20:12:36 +0000

Kailene-
I apologize for not getting back to you before Easter. I hope everything worked out, but to answer your question, yes, the cheesecake can easily be removed from the bottom of the pan once it has completely cooled. Thanks for stopping by and have a great day!
-Jamie

By: Kailene

Kailene — Mon, 25 Mar 2013 18:39:05 +0000

Hi! I hope you can help me with a question! I had someone ask me to bake them a cheesecake for Easter and I agreed, BUT – I don’t want to give away the bottom of my springform pan. Not sure I’d get it back. :0/ If I made the cheesecake as instructed in your recipe, lining the bottom of the pan with foil, could it be easily removed from the pan bottom after it cools?
Sorry if this is an off the wall question! Lol TIA, :0)

By: Yaela

Yaela — Thu, 03 Jan 2013 16:31:34 +0000

Hi Linda,
I just put the pumpkin cheesecake in the oven and was hoping to see ANYONE with the same experience as what I have just noticed…nice to meet you! Yes, mine is quite high also – well above the (what I thought was) 1 inch crust…a little scary…who knows what I’ll see when I open the oven later on. Boo. Maybe I should take some out before it sets…been in there for just a couple minutes…man.

By: Linda

Linda — Sat, 22 Dec 2012 18:08:55 +0000

I decided this would be the perfect dessert for Christmas Eve dinner. I think I know what I did to cause such a huge disaster and wanted to mention it to others. When blending/whipping the ingredients, there comes a time when it’s too much. I knew there was a problem when I had a huge mound of pumpkin cheesecake piled VERY high into my beautiful crust, but I thought, well, the air will bake out and it will be normal. Nope!! Frothed all over the sides and into the 12″ x 17″ Pyrex pan of hot water. What a mess!! Maybe I over did that whipping part, ya think?!?!? Folks, just blend well. Don’t over do. More is not better here.

By: MBA

MBA — Thu, 20 Dec 2012 03:08:26 +0000

Christina-
I line the bottom of the pan with foil and this works well. Good luck and have a great day!
-Jamie

By: Something sweet | Feltik

Something sweet | Feltik — Sat, 15 Dec 2012 07:18:52 +0000

[...] little bit late pumpkin cheesecake. From this recipe. Share this:Like this:LikeBe the first to like this. Posted in Food | Tagged Food, [...]

By: Jeanette

Jeanette — Thu, 13 Dec 2012 00:51:49 +0000

Loved it! This is the first ever cheesecake that I made. Surprisingly not hard at all and it came out to be very delicious and moist. No cracks either I will be making this again for sure.

By: deborah@delicioushappens.com

deborah@delicioushappens.com — Thu, 29 Nov 2012 04:51:08 +0000

Gorgeous cheesecake!! You have really great recipes & beautiful photos!!

By: MBA

MBA — Wed, 28 Nov 2012 23:51:03 +0000

Lisa-
I’m so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie

By: Lisa Cornely

Lisa Cornely — Mon, 26 Nov 2012 02:45:15 +0000

I wanted to give an update after making this for Thanksgiving. I did not have a large enough enough pan to put in a water bath so I put a pan with water beneath the cake in the oven. I got slight cracking around the outside, but it looked fine after it cooled. I served with homemade whipped cream on the side. It was delicious. Everyone loved it. It was rich, creamy and had a perfect texture. Thanks for a wonderful recipe.

By: MBA

MBA — Sun, 25 Nov 2012 01:01:51 +0000

Liz-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie

By: Liz N.

Liz N. — Sun, 25 Nov 2012 00:57:02 +0000

I made this for Thanksgiving, using a gluten free gingerbread cookie crust and it was amazing! The cheesecake was so light, flavorful and not too sweet. It is a new favorite and will be something I make every year. Delish!

By: MBA

MBA — Sun, 25 Nov 2012 00:42:14 +0000

Julie-
I am so glad you enjoyed the recipe. Thanks so much for stopping by and providing your feedback – have a great day!
-Jamie