This was one of the most delicious deserts I have ever made. The taste was perfect. I brought it in to work and 30 minutes later it was gone!

This recipe is fabulous. I made it for a party and my best friend who hates cheesecake asked for the recipe. Close friends are beginning to ask for this as their birthday cake. As I have made it though I find that I care for more spice than the recipe calls for. I include ginger, cloves, and nutmeg when mixing in the pumpkin.

Amazing!

Another hit! I use a gingersnap crust (food processed ginger snaps, white and brown sugar and butter - cook for 5 minutes). the gingersnap crust is a must with this cheesecake.

I am not a cheesecake fan and I love this recipe! My husband is a cheesecake lover and he thinks this recipe is very very good! I've made it at least 5 times so far for different people and it's a hit!

This was delicious!!! Bravo. I drizzled some home made caramel sauce on top.

Made 2 for thanksgiving then again for christmas. Will be a holiday staple.

This is really good, a few notes however, DO NOT use a stand mixer for this recipe, it will not reach all parts of the cream cheese and will leave chunks. Also I read others used pumpkin pie mix instead of the puree, I did this by accident and the person buying it no longer liked it, the pie mix has condensed sweetened milk in it and adds too much liquid and makes the top more a pumpkin pie over a cheesecake, make sure that is something you want before doing that, if you use the pumpkin puree both layers with be a cheesecake consistency but the top one will taste like pumpkin, everyone I've made it for loves it this way and didn't like it with the pie mix.

Wow, good. Sweet n' spicy, I loved it. Makes a lot of mix so if you wanted to make a deep dish 10 inch you could. Used more pumpkin mix than called for to give more flavor, also used more of the spices than called for, for same reason. Could try less sugar, but this amount was very good. Next time I will make this with homemade whipped cream, but ran out of time this time and used Cool Whip. ***Warning: only problem I had was I was surprised by the amount of pumpkin-haters I came across at my Thanksgiving dinner. And they equally did not like this, so be aware.

We have made this several times, in fact, every time we find cream cheese on sale at the store we bake this cake. There was a tip on here (that I found the first time I made this) that was very helpful. Due to all the praise this cheesecake deserves it has dissapeared into the masses. The center will not crack if you use eggs at room temp. Thanks- whoever you were- and thank you Stephanie P. for this awesome recipe!!!

This was pretty good. It was missing a little "oomph" that would've given it that fifth star. I can't quite put my finger on what it is. I think maybe it needed a little more pumpkin flavor.

My 6-year-old daughter made this for Thanksgiving. It was a huge hit. 2 people even asked her to make another one for them.

This recipes was great, thanks

This was excellent! My husband and I absolutely loved it. I did make a few modifications to make it 'lighter'. I used 1 8 oz. fat free cream cheese and 1 8 oz. 1/3 cream cheese. I also used 1/4 cup splenda blend and a 9 oz. reduced fat graham cracker crust. As other reviewers stated, I too usd 1 cup of Libby's pumpkin and a tsp of pumpkin spice. Great recipe and w/o a lot of fat. We surely enjoy...thank you!

Not that this recipe needs any more rave reviews than it already has....but, I love it. It is very creamy but not too rich. The pumpkin flavor is definetly there but it is not too overwhelming. The two layers of pumpkin cheesecake and cheesecake leaves a beautiful presentation. This recipe has become one of our thanksgiving traditions.

My entire family loves this great cheescake. It's so easy to make but looks like it took hours, and the taste has every family member during the holidays request it again for next year. Add a big dollop of French Vanilla Cool Whip and you've got a deelish dessert.

I used pre-made graham cracker crust, (3) 8 oz containers of fat free cream cheese, with half for the cream cheese mixture (also added 2 extra tbsp sugar, 1 tsp of vanilla, and 1 tsp cinnamon before splitting it off) and half with canned pumpkin. I took off a star because I think with an extra 8 oz of cream cheese you need to adjust the pumpkin (which I didn't). This made it REALLY cream cheesey. I would use 1 cup of the pumpkin pie filling next time. Also, don't try sneaking a bite before it's been refrigerated overnight. I did and honestly it tasted terrible. Next day it was WAY tastier! Easy recipe, thanks for sharing!