1. 

   bumblepink
   March 11th, 2010 - 15:10

   i made this cheesecake it was amazing! but i didnt use 4pkg of cream cheese, i used 3. i also bought canned pumpkin pie filling that was already flavoured wiht cinnamon and nutmeg etc. it turned out just perfect for me, my family loved it! ive had demands to make it again, but as we all know cheesecake is a little too rich and a little to expensive to make very often. thanks for this recipe superb!
2. 

   jalenn23
   March 11th, 2010 - 15:15

   or great for myself
3. 

   bship810
   March 11th, 2010 - 15:40

   @takaminegod 16 ounces in a lb, so 4 of those packs she’s using
4. 

   crock703
   March 11th, 2010 - 16:29

   What, is it moose-infused or something, shares an affinity for English queens?? Get outta here!

   (Where can a man get some of this, or similar quality pumpkin puree in the states — D.C. area? I’ve only ever seen Libby and the store brands Recommendations?)
5. 

   ThomasinHD
   March 11th, 2010 - 16:49

   It’s a little complex.
6. 

   ChocolateBakeryJudy
   March 11th, 2010 - 17:01

   Philly cream cheese comes packaged in 3 ounce boxes and 8 ounce boxes. If you buy 4 of the 8-ounce boxes you will have 2 pounds of cream cheese.
7. 

   takaminegod
   March 11th, 2010 - 17:49

   how much is 2lb of chream cheese?
8. 

   LoveMyPhilly
   March 11th, 2010 - 18:42

   This looks delicious!
9. 

   duffchick58
   March 11th, 2010 - 19:25

   Its REALLY good.
10. 

    stooge81
    March 11th, 2010 - 19:30

    bravo
11. 

    kalel38
    March 11th, 2010 - 20:29

    We use ED Smith in Canada pumkin puree its waaaay better then Libby`s..
12. 

    kalel38
    March 11th, 2010 - 20:45

    Its the bomb,better then chocolate chip cookies
13. 

    Seyahhsod
    March 11th, 2010 - 21:25

    I have not made it, But I have ate it and let me tell you

    OMMMG! …

    its like heaven in two and a half lips!
14. 

    PacketsOfSwissMiss
    March 11th, 2010 - 21:35

    It is crucial to cook any cheesecake in a hot water bath tokeep it from cracking and to make sure it cooks evenly. Spring form pans leak, so a water bath can be tricky that’s why I use a pan called the cheesecake moat. I got it off their web site.
15. 

    GabrielaA059
    March 11th, 2010 - 22:05

    is pumpkin cheese cake good?

    has anyone tryed this recipe?
16. 

    JudyParksOfficial
    March 11th, 2010 - 22:58

    Your welcome bye!!

    ~Judy Parks
17. 

    54spiritedwill54
    March 11th, 2010 - 23:14

    thank you very much! can’t wait to make it tonight with my sister
18. 

    JudyParksOfficial
    March 11th, 2010 - 23:58

    54spirtedwill54 is 8 oz. cream cheese, 2 Tbl. sugar, 1/4 C brown sugar, 1 egg, 1 yolk, 3/4 C pumpkin, 1 1/2 tsp. flour, 1/2 tsp. cinnamon, 1/2 tsp. pumpkin pie spice, 1/2 tsp. vanilla. Leave out the cream. You can use your hand held mixer for the Graham Cracker bottom!!

    Have fun cooking dear!!

    ~Judy Parks
19. 

    54spiritedwill54
    March 12th, 2010 - 00:11

    What are the ingredient measurements for the Graham Cracker bottom?
20. 

    Paulpunkrocks
    March 12th, 2010 - 00:36

    Can I use a whisk? my hand blender is in the shop at the moment… I’m guessing I’m going to need a lot more elbow grease to soften that cream cheese
21. 

    Spanisheyes27
    March 12th, 2010 - 00:49

    Wow this was great! I wish I knew about your baking class when I lived near ARC, I would have enjoyed that. Awsome Video Thanks for posting!
22. 

    crock703
    March 12th, 2010 - 01:13

    Don’t sweat it. I used a short metal pie/cake pan thing, and just ended up with two shorter cakes instead of one tall one – didn’t have to mess with the cook time or anything, worked out great. A glass pie dish works

    If its easy for you, maybe ask a couple friends or neighbors if they have a taller dish – or even pop into a second-hand store and see if they have anything (for like, $1, what’s to lose?)

    Check out some of the other comments for hints, like using foil for a bottomless cake tin.
23. 

    crock703
    March 12th, 2010 - 01:47

    Hi. No worries Thanks for the great recipe. I made it again for Thanksgiving (to rave reviews) — this time w/ the correct spice measurement — and it worked out great. I like spice however, and I prefer the first “T”/spice-rich cake, actually.

    Thanks for sharing your expertise – the internet is going to make everyone a good cook.. or copycat, whatever
24. 

    ChocolateBakeryJudy
    March 12th, 2010 - 02:23

    To Booliocious: Here is a scaled down recipe that will probably fit in your glass pie plate.
    8 oz. cream cheese, 2 Tbl. sugar, 1/4 C brown sugar, 1 egg, 1 yolk, 3/4 C pumpkin, 1 1/2 tsp. flour, 1/2 tsp. cinnamon, 1/2 tsp. pumpkin pie spice, 1/2 tsp. vanilla. Leave out the cream. You can use your hand held mixer.
25. 

    ChocolateBakeryJudy
    March 12th, 2010 - 02:40

    You can use a hand-held mixer for cheesecakes. Just be sure your cream cheese is softened to room temp. so it is easier to blend without lumps.

Leave a comment

Name (required)

Mail (will not be published) (required)

Website

( Cancel )

CAPTCHA Code *