Reviewed: Nov. 8, 2009

Out of this world!!!

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Mark H

Cooking Level: Intermediate

Home Town: Breese, Illinois, USA

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Reviewed: Nov. 8, 2009

Like other reviewers, I used a homemade graham cracker crust pressed in the bottom of a 9" springform pan. Also increased the cheesecake layer by 1/3 and used Libby's pumpkin pie filling. Baked for approximately 60 min. Topped with candied pecans and caramel sauce. Turned out better than I could have imagined!

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Kristinmae

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Reviewed: Nov. 8, 2009

so good. not much more I can say

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Jan

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Reviewed: Nov. 6, 2009

Awesome! So easy to make but I thought it wasn't the prettiest cheesecake in town so I jazzed up the top by drizzling caramel topping on top just before serving and it was beautiful. This is also an easy recipe to adapt to make a bigger and prettier dessert for company in case you don't want to serve a lovely cheesecake from a foil pan. I used my springform pan and made my own crust, added twice the cream cheese, pumpkin, spices and drizzled ready made caramel topping before serving. Excellent! I plan to do this again for one of our Thanksgiving desserts.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Nov. 5, 2009

This came out fantastic...i prefer to make my own crust (1 cup crushed graham crackers, 1/2 cup toasted and then ground pecans, sprinkle of cinnamon, nutmeg and pumpkin pie seasoning and 1/4 cup melted butter). It layered beautifully(mine was not quite as dramatic as the pictures because I used homemade pumpkin puree and wasn't so orange, but tasted great.) I cooked it a bit longer and used a water bath, didn't crack. Topped with store bought caramel icecream topping. Perfect.

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Robinson

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Reviewed: Nov. 4, 2009

Very tasty. I'm not a huge pumpkin fan but I was able to handle this since it was more of a cream cheese flavor. I did add an extra thing of cream cheese but since my pie shell wasn't a deep dish I had WAY too much filling. I'll just save it and make another one soon!

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Nov. 4, 2009

AWESOME just the way it is!

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clybbert

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Reviewed: Nov. 3, 2009

This recipe was very good and very easy. The only change I made was to make my own crust. I used 1 3/4 cup crushed cinnamon graham crackers combined with 1/3 cup melted butter and 1/4 cup sugar and presed it into a spring form pan. For Halloween I topped it with black icing in the form of a spider web.

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fitnessgirl

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Reviewed: Nov. 1, 2009

Finished texture is a little egg-y, but it tastes like great pumpkin pie. I also would tend to go with others who said they want more regular cheese cake. I think you wouldn't need whipped cream if the proportions were a little more even.

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amc5387

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Reviewed: Nov. 1, 2009

i used 2 packaged cream cheese and 1 8 oz tub of WHIPPED cream cheese and it made my cheesecake so light and fluffy! everyone loved it!!!!!!!!!!!!! i also increased the sugar, and next time i'll increase the pumpkin too. EXCELLENT recipe!

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missleah468

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Reviewed: Oct. 31, 2009

Loved this recipe, first time I have made cheesecase, so easy. I had fresh pumpkin which was great and the layers were really clear after it set. Thank you!

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Minneapolis Girl

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Reviewed: Oct. 30, 2009

This is a hint to carrieannro try using sugar cookie dough sprinkled with course sugar for the leaves next time instead of the pie dough

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redcandies

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

I made this for thanksgiving last year when I met my husbands whole family for the first time and they all loved it and I think I became their favorite addition to the family because of it. Thanks!

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Samantha

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Reviewed: Oct. 28, 2009

A wonderful, mild, pumpkin flavor in this cheesecake! Mine needed longer to bake and I had way more filling left that wouldn't fit in the crust. Next time I think I will increase the recipe by 50% and do it in a springform pan. Love this!!!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Oct. 28, 2009

Wonderful recipe - I've had neighbors call me three times to ask if there was any left...big hit! I'd agree that you could increase the cheesecake layer by about half for more of a cheesecake flavor, but it's also perfect just the way it is! I also cheated and used pumpkin pie mix, still great results.

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Sadie

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Reviewed: Oct. 26, 2009

Really loved this one...super easy and delicious. I had to bake mine way longer than stated here....other than that....may be making this at Thanksgiving! Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

Yummy and very simple, esp using the libby's easy pumpkin pie filling like I did. Next time I think I will bake it a little longer because it was a little runny.

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LACEY8685

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Reviewed: Oct. 25, 2009

My sixteen year asked me not to making "boring pumpkin pie" for our Cdn thanksgiving....so I tried this one for a change. We all loved it. The graham cracker crust was a great variation, and I used Epicure pumpkin pie spice...it was wonderful.

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TerraP

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Reviewed: Oct. 25, 2009

This is a great recipe! My husband and children loved it.The only thing that I done different was I used allspice instead of the seperate spices.It turned out wonderful. Thanks from the Raney Family

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Amanda

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Reviewed: Oct. 25, 2009

Mmmm! It's like a creamy pumpkin pie! I followed the recipe exactly except that I didn't top it with whipped cream and it's still perfect! It's a keeper, no changes needed. I just want to add that now I've eaten this after 3 hours and after a night in the fridge. The texture improves dramatically overnight. Try to wait, it's worth it!

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Double Layer Pumpkin Cheesecake

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