I love this cheesecake and it tastes great, but I just cannot get it right, presentation wise. The first time, I followed the directions to the letter. It cracked horribly and was still runny in the middle. Now, I am baking with a pan of water on the rack below the cheesecake, cooked for 1 hour and 10 minutes and let cool on the counter completely before refrigerating. But, I am still getting cracks and the center is still a little runny. What am I doing wrong?

By Michelle on December 23, 2011

My family and I loved your Pumpkin Cheesecake. this recipe has now become one of our family traditions. Thank you!

By Nancy Czaplewski on December 17, 2011

This recipe is AMAZING! I made it for the first time for Thanksgiving dinner & it was a hit. I just had 1 problem. I usually don't have much luck making my own crusts so I got 2 pre-made crusts. After 1 hour both pies were still mushy in the center. One finally cooked after 1hr 15min & the other after 1 1/2hrs. The outer part of the pies were slightly burnt but still tasted great.

By TF on November 28, 2011

Made my first one tonite for an after Thanksgiving feast this weekend. I used 2-1/2 cream cheeses (1 full fat and 1.5 with the 1/3 less fat), and just a bit less white sugar and cinnamon in the filling. Came out perfect. Made my own crumbs and used a springform pan. Cooked it at 325 for 1 hour 15 minutes. Cooled on the stove rack with a cuptowel on top. Just the tiniest hairline crack an inch long, so it's fine. So happy, Paula!! Blessings to you and yours!

By M.Olson on November 25, 2011

When do you take the spring pan off? What did I do wrong? My cheese cake has cracks in it. Looks like the grand canyon on top!!!!!!!!!1 did not taste it yet.

By Sharon on November 23, 2011

I think this recipe really needs to state that you must use a water bath under your springform because with this amount of butter you will have leakage that spills out onto the bottom of your oven, like I did. Smoke alarms went off, oven was smoking and after putting cheesecake back in, in a water bath, I'm afraid it will taste and smell burnt. I expect more of food network recipes! Aren't they supposed to be tested and reviewed before posting?!

By Katy M on November 23, 2011

Bought the springboard pan and bought a 10.25" pan. Any idea how much more I need to add from each ingredients? OR would it be alright to just use the recipe given?? Thanks!

By Len on November 23, 2011

Dawn, Same thing happened to my cheesecake. Baked exactly as described in this recipe. I even removed it two minutes prior to end of bake time when I noticed the cracking. With other cheesecaks, I know it is a sign of overbaking. Hoping it tastes better than it looks. I am going to try to hide the cracks by decorating a bit with whipped cream. Maybe someone here another good idea on what to use to cover up the cracks on the top.

By Barbara on November 22, 2011

I'm making pumpkin cheesecake first time. On food network Paula recipies calls for one bar of cheese. In hers on her site it calls for three bars cream cheese and one can pumpkin. Other recipient on food network calls for more pumpkin less cream cheese. Why is this. I want a creamier cheesecake. What should I opt for.

By deirdte on November 19, 2011

Hi Paula, My pumpkin cheesecake cracked on top and butter was all over the oven base.. It truly was a mess.. What did I do wrong ? PLEASE HELP !!!! Dawn

By Dawn on November 18, 2011

Dear Paula, First and for most I absolutely adore your upbeat personality.. At 45 I live with chronic pain, so when I need a little cheering up, I watch and tivo your show.. your giggle brightens up my day... I've made several of your recipes, one favorite are the Apple Walnut Raisin Mini Muffins ** OMGoodness they were a hit on my husbands hunting trip with the boys. I've been invited next year to go hunting in NM with the boys, hmmmm NO THANKS I'd'rather stay home, cook and watch you and your contagious giggle than spend 9 days with smelly ole men LOL :0) Now question for this recipe... Why do you not bake the crust first for 7-10 min and then fill ? Or bake it in a water bath ? Just curious ... I have it in the oven just the way I saw it on your show this week and the way the recipe says.. So anxious to please my husband of 4 yrs with this cheesecake.. Thank YOU from the bottom of my heart for the joy you bring into my home.. May the Lord Richly Bless You and Your's this Holiday season... Dawn Argyle TX

By Dawn on November 18, 2011

I was wondering if anybody knows the nutritional facts with this dish? I wanna make it but I need to know the carbs and serving size for it before i can make it. My husband is a diabetic so I cant make it till I know!!! THANKS!!!!

By mmarcum99 on November 16, 2011

Hi Paula, Me and my 5 Grandkids love to watch your show when we can.Right now we don't have cable but we catch you on line. My Grandkids ages are 3 girls Haley 10,Lapree 8, and Adrianna is 3 and my 2 Grandsons are Matt 11, and Kristian who is 8.This is the best Cheescake we have ever eaten, my youngest son loves Cheescake and I saw this one on your show and I wrote it down and tried it and we make it all the time we all love it especially my son who asks for it at Thanksgiving and Christmas time. So I wanted to say thank you so much for your wonderful recipes and continue with your great success. You are truly loved by many people. God Bless You and enjoy the Holidays coming up. Thank You from Anna Sims and Grandkids.

By Anna Sims on November 11, 2011

I was in savannah in august of this year and visited your restaurant lady and sons the food was fabulous your staff was outstanding my husband and I thoroughly enjoyed it not only did we visit your restaurant once but we loved it so much we went there three times we also went on the Paula Deen tour and enjoyed the cookie store and the honey store love bubbas restaurant thank you for giving us a great time can't wait to come back by the way loved your store spent lots of money ordered your new book southern cooking bible which arrived and i use alot can't wait to come back in march of 2012 god bless loved the pumpkin cheesecake

By susan rice on November 05, 2011

I made this cheesecake with my aunt for our family sunday dinner and it was very good but the only thing is that the butter from the crust leaked through the pan and made a mess in the oven! so i would suggest trying to use a little less butter!

By Lexi on October 16, 2011

Make 30 every October for my neighbors, family, and friends. This year will be quite difficult considering my one year old twins and two year old boys will be "helping" me, bless their hearts.

By trista mae on October 06, 2011

This is so tastey. Love it with whip cream!!

By B. McLaughlin on October 02, 2011

By Infundedy on July 22, 2011

I made this Pie for Thanksgiving, I cry everytime I try to explain this Great Pie..your direction was so simply, and easy to follow, I love you Paula...I made 3 pies, the color was so beautiful, my favorite pie is The Almighty Pecan Pie, Now I have one more mighty Pie to stand beside it," The Almighty Pumpkin Cheesecake"..Thank you for sharing that recipe with me..I belive you should be called The Queen Of Cooking, and Bobby Flay, The King...Ask The World who should be the Queen,,,Hands down... the world would say, "Paul Deen Yall"!!!...I want to sing on what ever show On that day, they crown you Queen...Love Daisy

By Daisy Tidwell on April 25, 2011

i have made this pumpkin cheesecake @ least 10 x's . my customers love it. it is not only good around the fall months i made 4 for xmas party. i also made it in mini graham cracker tins for individual servings. very good if you like pumpkin

By suzy kasper on February 08, 2011