Comments on: Pumpkin Caramel Cheesecake

By: Mary Younkin

Mary Younkin — Mon, 24 Nov 2025 14:36:41 +0000

In reply to Shelby. I don't have a variation for GF for this recipe.

By: Shelby

Shelby — Thu, 20 Nov 2025 22:14:59 +0000

Can you make this gluten free?

By: Mary

Mary — Tue, 23 Nov 2021 18:08:15 +0000

In reply to Donna C. I'm thrilled that you are enjoying the recipe, Donna.

By: Donna C

Donna C — Tue, 23 Nov 2021 11:43:56 +0000

I have made this recipe for the past two years at Thanksgiving. Making it again this year. Everyone loves it, and there are never any leftovers. Using just brown sugar in the batter really makes this cheesecake. The salted caramel…well…makes it even more fabulous! Thank you for the recipe…it’s a keeper!

By: Mallory

Mallory — Tue, 17 Oct 2017 02:31:57 +0000

In reply to Sheriza. That is correct Sheriza. Happy Baking!

By: Sheriza

Sheriza — Fri, 06 Oct 2017 03:08:35 +0000

Hi Mallory,
This cheesecake looks delicious. Does the “T” stands for table spoon? I would like to try this recipe for Thanksgiving.
Thanks

By: Yvonne

Yvonne — Sun, 23 Jul 2017 15:08:13 +0000

In reply to Mallory.

Hi please can you explain what the “T” means…..when you say 3and a half T all.purpose flour…….in yhe pumpkin cheesecake

By: Whitney

Whitney — Thu, 24 Nov 2016 04:09:52 +0000

Hello!

Thanks for the recipe! I made today. We are having tomorrow. Do I refrigerate it tonight? Thanks!

By: Mallory

Mallory — Wed, 23 Nov 2016 21:34:45 +0000

In reply to Tracy. I've never done that, but you could try. It would probably be a bit thinner since I think a 9 x 13 is bigger.

By: Tracy

Tracy — Tue, 22 Nov 2016 23:33:50 +0000

When making, can I use a regular 9×13 pan?
Does it have to be a springform?
Thanks!