Pumpkin Cheesecake

Made as written except for using mostly gingersnaps + doubling the amt of cookies in the crumb mixture. Wanted the crust thicker and more leak-proof. It gave off a little butter but fortunately I had it on a sheet pan. No filling leaked. Cake needed 1 1/4 hours to get to the jiggly-ness described. Didn't crack and tasted great--will make again. But the texture was a bit denser and less creamy than most cheesecakes I make. Next time will reduce flour to 1 Tbs or omit & also use 5 whole eggs.

It was amazingly good. My daughter opened the oven (against my advice) and it cracked, but just like broken cookies, it tasted wonderful anyway.

I followed Degustibus Dan's instructions to make 1/3 recipe and baked 6 in a non-stick Texas-muffin style pan for about 30 minutes. I didn't use liners and the cakes easily popped out of the tins with a gentle twist of a table knife and they looked perfect. I added 1/4 tsp ginger to the graham cracker crumb mixture. Very pleased with the end result. I think these will also freeze really well.

Michael made for Thanksgiving- delicious! Make the day before.

Managing for my son’s dairy allergy, I subbed Earth Balance butter and Tofutti. It totally works, though beware the batter gets real watery. Have no fear, it will cook through! I left it in the oven an extra couple of hours too, no cracks. Next time, I might replace some graham crackers with some Ritz crackers and see what that does. No disrespect to gingersnaps, but I am of the graham cracker crust in all scenarios persuasion.

Made with gingersnaps instead of graham crackers. I think I left the oven door open too long when deciding whether the cheesecake was set enough, so it cracked even though we didn't open the door during the 1 hr bake time in the turned-off oven. Good texture all the way through. Very tasty, though I think I might increase the spices if I made it again.

Made this with gluten free ginger snaps for the crust, and GF cup for a cup flour in the filling. The substitutes were perfect, delicious cheesecake!

I just used a can of pumpkin puree hoping that's not too much eeek

After watching a uTube about Jr's Cheesecake I ditched the springform pan. Using a 9" cake pan, on a sheet pan with about 1/2" of boiling water, bake as indicated, let rest in 'off' oven for 2 hours. When I'm ready to de-pan, set the cheese cake over a burner for less than a minute, run a knife around the edges, flip out onto a flat plate and the right it onto your serving platter......oh. and line the bottom with a parchment round.

Made this for Friendsgiving this year with a few tweaks: Only had a 9.5 inch pan so baked for about 1 hour 20 minutes, swapped graham cracker crust for ground gingersnaps and omitted added sugar -only used 6 tablespoons of melted butter. Cut the ginger in pie to 1.5 teaspoons. I used foil around three bottom of pan and placed on baking sheet for water bath… hands down it’s the best cheesecake I have ever made!

Anyone know of high altitude instructions?

Followed all the instructions except I used 4 eggs. I thought it was overkill to add another. I used a 9 inch springform pan and buttered only the sides. I never opened the oven till one hour had passed. I found that the entire pie jiggled and I was worried that it might be undercooked so I baked it for an additional 30 minutes. My oven is fairly new but I will check to see if the temperature is off. It did form a crack when I baked it for the additional time but that did not bother me.

Made an eggless version and while dense, it was still quite tasty. Replaced eggs with cornstarch mix (2 tbsps cornstarch to 3 tbsps water for each egg)

You can use a 9 inch cake pan for this and it will work well! You’ll just have to serve it out of the cake pan. Also the recipe will make too much filling / crust for a regular cake pan since it’s shallower than a spring form, so stick the extra in a loaf pan or a smaller cake pan. So delicious.