Pumpkin-Swirl Cheesecake

i made this cheesecake on sunday, i was iffy about only a cup of pumpkin if that was going to be good and it still have the flavor, i also was iffy about baking the crust first, but i did to the directions and it came out perfect...the only thing i will do differently next time the swirl part not use so much of the plain cream cheese, it baked for an hr and i took it out and let it set and cool down and the refridged it, and i took it to work and everyone loved it! i did this in a springform pan a 9 " which i think is the best way to do this...doing in a 13'9 pan i think it may come out different but i have not tried it like that but i will and let you guys know the outcome!

While the flavor of this recipe is good, the texture is not. My crust was perfect, but the dessert itself was dificult to cut. The squares became quite gooey once cutting. I refridgerated it overnight, and cooked it an extra 10 minutes, so it was firm and cool, but was extremely difficult to cut. While I would make this again for the flavor alone, I will probably try and tweak it a little.

I love pumpkin so I think the next time I make it I'm not going to do the swirl. I did not like the pecans in the crust, would use more gingersnaps next time!

I used Nilla Wafers and cashews for the crust because I needed to use them up and the crust was very nutty. Took this dish to church and everyone raved. The swirls were very impressive but so easy! Really should be cold to cut well.

This was a big hit on birthday treat day!

I made this cheesecake about two weeks ago for 10 dinner guests. I normally don't eat pumpkin but with just one cup, it wasn't too much and I had no problem enjoying it. I thought it was delicious as did everyone else. Unlike the previous comment, I used a 9 x 13 pan and mine looked just like the recipe pictured. I will make it again and again and have already passed it on to several friends!

This recipe makes a lot and the bars are really thick, unlike what the picture shows--they are probably twice that thick. Next time I make them I will probably only use 3 pkgs. of cream cheese instead of 4 and cut the pumpkin to about 3/4 cup. Cut them into small squares as they are very rich!

oh so yummy. big enough to take to a party. also can be cut in half to make a smaller size. also easy to make.

I wasn't that impressed with this recipe. It had a good flavor but I thought the texture was a little strange. The "swirl" seemed to make this feel almost curdled with the pumpkin mix very soft and the cheesecake more dense. If I did this again, I would mix the pumpkin with the whole batch and not separate it.

Took this to a family get together yesterday and it was a hit. I added a few more crumbs than it called for and it turned out just right. My daughter can't wait for me to make another one!