10 Reviews of Emeril Lagasse's Pumpkin Cheesecake

From: GotTwins!

On Nov 28, 2006

YUMMY!! I made this for Thanksgiving and everyone loved it. This recipe makes enough for two pies. I used pre-made graham cracker pie crust and put a layer of finely chopped pecans on the bottom. I also added allspice, pumpkin pie spice and upped the nutmeg a bit. This was easy to make and will be made again for Christmas. This will be a must have on our holiday menu. Thanks for the recipe!!

From: Jessica K

On Dec 13, 2005

Sorry took so long to review! Made this for Thanksgiving. Even the people that wanted regular old pumpkin pie liked this way better. Very rich and creamy, but still had a pumpkin pie taste. I did make a gingersnap crust instead of the one listed, that's the only difference i made. Thanks!

From: oilpatchjo

On Oct 11, 2007

Thanks Tish, I love this great recipe. I made it for thanksgiving everyone raved about it. The cheesecake was creamy in texture and a delicate pumpkin flavour. I served it with Blackberry's with rum and a dollop of Devenshire Cream. I will make this many times again. Unfortunately the frost came early and my pumpkins got touched by the frost so I couldn't use them them. Thanks for the Emerils recipe! Oilpatchjo

From: Chef_Chris

On Nov 12, 2009

This was the best pumpkin cheesecake I've made so far, and I've tried 5 other recipes. I should have known Emeril's would be the best. It's easy and delicious. Definitely beat this minimally, bake it in a water bath and run the knife around the edge when done baking....this way it won't crack. I want to point out that it DOES NOT make two pies as someone stated, unless you are using those cheap pre-made graham cracker crust, which I don't recommend. It makes one cheesecake in a springform pan.

From: skiingpeaches

On Nov 23, 2007

Very good cheesecake - light and creamy!! I did bake this in a waterbath for an hour. I served this with homemade caramel sauce and homemade whipped cream - YUM!!

From: Sandy918Mom

On Nov 2, 2009

This was fabulous! I have made several pumpkin cheesecakes, and this one was the best. I made it with the ingredients exactly as the recipe called for. I did put it in a water bath, cooked it at 350 for an hour, then turned the oven off and opened the door slightly and left it in there for about 30 mins. It was perfect!

From: Chef #663855

On Nov 28, 2008

This dessert was my Thanksgiving contribution, and everyone loved it. I used the gingersnaps like Jessica suggested, upped the spices like "Got Twins" suggested. Good results. Some at the party felt I should make these and sell them. Yep, a keeper.

From: knitaholic

On Jan 27, 2009

Yum Yum Yum. This was the hit of Thanksgiving. The only thing I changed was subbing crushed gingersnaps in place of the graham crackers. It was delicious. The texture of the cheesecake was lighter and more airy than any other cheesecake I've made, which I appreciated. Thanks for posting !

From: kansasmama

On Dec 9, 2008

This was the best cheesecake I've ever made!!

From: DebS #2

On Nov 28, 2008

Raves from our thanksgiving guests! I served it with freshly whipped and flavored cream (a little nutmeg and Triple Sec). Nobody missed the pumpkin pie and thorough enjoyed this instead! I followed the recipe exactly as well as the bake time and it turned out just right.