I made this cheesecake for Thanksgiving in 2010 and it was a huge success! So much so that I’m sure we’ll be eating pumpkin cheesecake every year from now on.
I make the cheesecake a week or two before Thanksgiving and then freeze it right in the pan (so use a pan you don’t need!). Because I like to make the cheesecake in advance, I choose to use a 9″ cake pan instead of a spring form pan. The first piece can be tricky to get out whole, but after that, it’s a cinch!
In order to get a nice smooth mixture, make sure to have all ingredients for the cake at room temperature.