Great to hear that this has been your go-to recipe!

I make this cheesecake every year and it’s my husband’s favorite!

Hi Audriana! The recipe is the same, I just added new photos and also a video tutorial to make the process easier.

I love this recipe! My family enjoys when I bake this particular recipe for them. Very easy to make as well.

Even if a crack forms, the flavor will still be fantastic! You can always cover it with caramel sauce or whipped cream if needed. Also for next time, see the section in the post above titled: “How to Prevent Cracks in Pumpkin Cheesecake?”

I’m so glad you enjoyed it!

Hello there! Don’t panic just yet, if it’s looks too smoothyou may still end up with a totally fine crust. What you can do is you can chill the dough well (at least 1 hour or longer). This helps relax gluten so it bakes more tender.

Delicious recipe! It was very easy to make and was a real crowd pleaser.

Hi Julia! I’m happy that you love them! Chilling between each turn is important because it keeps the butter cold and solid so that it stays in clean layers instead of melting into the dough. It also helps relax the gluten, so it’s easier to roll the dough without tearing.

Hello! Yes, it tastes very similar with some differences. Pumpkin purée has no sugar or spices, so the recipe adds them separately. Pumpkin pie filling is pre-sweetened and pre-spiced, so desserts made with it taste a little sweeter and it taste a bit more ready made. If you want your cheesecake to taste exactly the same as before, I suggest you use the filling.