Comments on: Pumpkin Cheesecake https://bromabakery.com/pumpkin-cheesecake/ Delicious desserts for the home cook Sun, 19 Oct 2025 17:40:30 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Jamie Shepherd https://bromabakery.com/pumpkin-cheesecake/#comment-308515 Sun, 19 Oct 2025 17:40:30 +0000 https://bromabakery.com/?p=28302#comment-308515 Another recipe knocked out of the park! The family loved it so much the first time; I am making it for the second Sunday in a row. My son has already declared he wants this for Thanksgiving dessert instead of regular pumpkin pie. You give the best breakdown for making hard desserts easy! Thank you for sharing your creations with us!


]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-300621 Thu, 28 Nov 2024 02:50:23 +0000 https://bromabakery.com/?p=28302#comment-300621 In reply to Eliana.

1.5 cups after crushing! So 1.5 cups of cookie crumbs!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-300619 Thu, 28 Nov 2024 02:49:16 +0000 https://bromabakery.com/?p=28302#comment-300619 In reply to Denise.

Hi Denise! Yes exactly–I would halve the recipe 🙂

]]> By: Denise https://bromabakery.com/pumpkin-cheesecake/#comment-300443 Tue, 19 Nov 2024 18:39:15 +0000 https://bromabakery.com/?p=28302#comment-300443 Hi! I only have an 8in springform pan. How should I adjust? Do you think halving the recipe would work?

]]> By: Eliana https://bromabakery.com/pumpkin-cheesecake/#comment-300440 Tue, 19 Nov 2024 08:44:27 +0000 https://bromabakery.com/?p=28302#comment-300440 Can’t wait to make this! Little bit of a nitpicky question – do the gingersnap cookies measure 1 1/2 cups before or after crushing?

]]> By: Sarah https://bromabakery.com/pumpkin-cheesecake/#comment-269703 Tue, 28 Nov 2023 13:37:46 +0000 https://bromabakery.com/?p=28302#comment-269703 I couldn’t eat another Costco pumpkin pie so I petitioned our Thanksgiving host to let me make this. Suffice to say, I secured our invite back next year when her husband requested the leftovers. It would be a difficult-ish recipe had not I followed the tips and tricks, but Sarah has a great way of breaking things down. The only thing I couldn’t figure out is why my filling had a large crack (which I covered with whipped cream). Side note, blending the cookies in the food processor took two seconds vs. smashing them. Delicious!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269416 Thu, 23 Nov 2023 15:50:13 +0000 https://bromabakery.com/?p=28302#comment-269416 In reply to Mia.

Hi Mia! It’s okay if it’s not at room temperature! As long as the cream cheese and eggs are you’ll be good!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269407 Thu, 23 Nov 2023 15:44:24 +0000 https://bromabakery.com/?p=28302#comment-269407 In reply to Ellen Laddin.

We don’t use one, but you can if you want to!!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269402 Thu, 23 Nov 2023 15:30:24 +0000 https://bromabakery.com/?p=28302#comment-269402 In reply to Sarah.

Hi Sarah! you don’t–the crust doesn’t get soggy for us!

]]> By: Sofi | Broma Bakery https://bromabakery.com/pumpkin-cheesecake/#comment-269390 Thu, 23 Nov 2023 15:19:52 +0000 https://bromabakery.com/?p=28302#comment-269390 In reply to Payton.

Hi Payton! The recipe is for a 10 inch pan, so it would make sense that it takes longer in a 9 inch because it’s thicker!

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