Reviewed: Nov. 20, 2009

Made 6 of these last year. Very very very good!!!! They were seriously licking their plates. Some cut out the middle man (plate) and ate it like a piece of pizza!!! 10 stars if I could!!! =]

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cwilliams_1986

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Reviewed: Nov. 20, 2009

Excellent!! very tasty, the family loved it...the caramel topping (as mentioned in other reviews and seen on the picture was a great finishing touch! will definitely be a staple at our Thanksgiving table!

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Victoria

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Reviewed: Nov. 19, 2009

I love love love Pumpkin Cheesecake!!! I did use this recipe for the filling, but used another recipe for the gingersnap crust and followed some tips provided by this site for cooking cheesecakes. I made a gingersnap crust with 1 1/2 cup ground gingersnap cookies, 1/3 cup melted butter, and 1/4 finely chopped Pecans--Mix well and press into 9 in pie shell. The only other thing I did was add more pumpkin pie seasoning ( its fine without adding more But it is my Personal tastes I like it spicy) I Have a BEAUTIFUL and YUMM-O Pumpkin Cheesecake in my fridge, thanks a ton!!!!!

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Luv 2 Cook

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Reading, Pennsylvania, USA

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Reviewed: Nov. 19, 2009

Made recipe as stated but used a store bough graham cracker crust. My husband raved about it.

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ScubaT

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Reviewed: Nov. 19, 2009

I have been making this every year for the last few years and everyone always raves about it!

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Ashley

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Reviewed: Nov. 19, 2009

I came across this recipe a couple of years ago and I have been using it ever since. I make about three of these pies for thanksgiving and xmas because my family can't get enough! I did not change anything about the ingredients or cooking time...nothing! Love this recipe.

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Damaris

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Reviewed: Nov. 19, 2009

This was yummy! A perfect blend of pumpkin pie and cheesecake.

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toivosgrl55

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Reviewed: Nov. 17, 2009

Made this in a spring form pan with extra cream cheese and added sour cream. Read the reviews before making, I wanted more of a cheesecake than a pie and it was great!! Everyone LOVED it.

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

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Reviewed: Nov. 16, 2009

Recipe is so easy and it came out amazing. 40 minutes was not enough for me though. For those looking for somewhere to shed calories, I used lite cream cheese and it still came out delicious. Also, make sure you blend it at a low speed.

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Pattycakes

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Reviewed: Nov. 16, 2009

Really good recipe. I used 3 egg whites instead of the 2 whole eggs. I also ran out of cream cheese I only had 12 oz of cream cheese I substituted the other 4 oz with ricotta cheese. I used fat free cream cheese. I added a layer of pecans. For some reason at the grocery store I went to the whole pecans were less expensive than the chopped. I chopped them up at home. I then drizzled caramel topping onto to it and a layer of whipped cream. I used the caramel ice cream topping. It came out delicious.

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HopeD84

Cooking Level: Intermediate

Living In: Bronx, New York, USA

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Reviewed: Nov. 16, 2009

Mom loves Pumpkin Pe and Hubby loves Cheesecake! What're you gonna do?! THIS - it's delish and is always requested at any autumn occassion!

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MIMOSAHEAVEN

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Reviewed: Nov. 15, 2009

I made this recipe into mini-cupcake cheesecakes, just to try something different. They came out really well. The traditional cheesecake layer is much denser so it worked well for the bottom. The pumpkin layer has a light, almost whipped texture. This is not my favorite cheesecake recipe, but the pumpkin is fun for the season!

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LawBabe

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

very easy to make and very rich tasting

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dragun

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Reviewed: Nov. 14, 2009

This was an excellent recipe but I did add an extra 8 oz cream cheese as suggested and used pumpkin pie filling rather than puree. I would make this again for sure~

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callerding

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Reviewed: Nov. 13, 2009

LOVED this! I love pumpkin, but for some reason, not pumpkin pie (too moist, I think.) This was the perfect solution - so creamy! Only thing I changed was make the bottom layer a bit deeper as some suggested. Also, it needed to cook about 10 to 12 min more for me. Great recipe!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Nov. 13, 2009

This was incredible!

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Reba

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Reviewed: Nov. 12, 2009

This is very good. This recipe comes from the Philadelphia Cream cheese website & it's always a hit.

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SouthernComfort

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Nov. 11, 2009

Yet another recipe that has become a yearly request for our thanksgiving dinner. A great seasonal twist on a traditional cheesecake that adds just a little pumpkin flavor to a common dessert. Very quick and simple to make.

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eXo

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Reviewed: Nov. 11, 2009

This recipe was really easy and REALLY yummy!!

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anna

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Reviewed: Nov. 10, 2009

I brought this to a thanksgiving potluck at work and it was the first this to go! I check out the top review but decided agianst making the changes since they were go drastic it should be a different recipe. I made as it with the graham cracker crust recipe from this site. it was fantastic and stole the dessert show!

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