This is a very old cheesecake recipe and it seems like there are a lot of ingredients, but it is worth the effort.
Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath, cracked the oven door open after turning off the stove, and chilled over night. Thanks for the wonderful recipe! - 24 Nov 2003 (Review from Allrecipes USA and Canada)
I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount. - 19 Nov 2007 (Review from Allrecipes USA and Canada)
Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time! - 25 Oct 2004 (Review from Allrecipes USA and Canada)