Reviewer:

Reviewed: Nov. 21, 2012

This recipe is awesome!!! I made this for a potluck at work at it turned out wonderful! Everyone loved it and wanted me to make it again. I brought a couple pieces home for my husband to try and as soon as he bit it, he was like "AWWWW SOO GOOD". My picky son liked it to. I looked at all the reviews and decided to make it into bars with the 8x13 pan and wax paper on bottom as Jodi stated. I used the same recipe above and doubled it to fit pan, but for the spices, I used the spices and amounts listed (did not double those), then added 1 heaping teaspoonful of pumpkin pie spice. I did double the vanilla extract too to 1 tsp! I used Mrs Vela Ela Ela's graham cracker crumb recipe without nuts instead of store bought. I cooked mine for 60 minutes on the dot, left the oven door open for 20 min (it was almost midnight, so tired), then left in the refrigerator till the next morning. I will always make this recipe forever! Thanks!

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Reviewer:

sarani

Reviewed: Nov. 21, 2012

Holey Moley this pie is good! One co-worker said he doesn't like pumpkin cheesecake except for his wife's and this recipe.

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Reviewer:

Kenny.va

Cooking Level: Intermediate

Reviewed: Nov. 21, 2012

Delicious and simple to make. I made mi own crust with Nilla cookies and butter and lowered the temp. to 300 so the crust wouldn't burn while the cheesecake baked. i also made it all pumpkin and the taste is just delicious.

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Reviewer:

Kyali13

Reviewed: Nov. 20, 2012

I just made this, and it is really tasty, the only thing I changed was I doubled the spices, it was just right. Also, I had to bake mine for 45 minutes, but it turned out perfectly.

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Reviewer:

TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

Reviewed: Nov. 20, 2012

Is the temperature a typo? I have tried this recipe twice, and both times the cheesecake was extremely goopy and undercooked. The second time I increased the temperature to 350 and cooked the cheesecake for over 60 minutes to no avail.

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Reviewer:

Shortie60

Reviewed: Nov. 20, 2012

Oh my goodness!!! This is the best recipe ever!! I decorated it with cool whip that I colored. I made it for an event I was going to and it won 1st place! It really needs to be cold though. If its not it doesn't taste as good.

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Reviewer:

Kaitlyn

Cooking Level: Expert

Reviewed: Nov. 19, 2012

Yummy! Easy and quick to make. Wanted a change and made this as "practice" for Thanksgiving....this'll work. Light and tasty not too sweet. Keeper...thanks. Made exactly as written. Will probably go heavier on spice next time.

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Reviewer:

SARAHMULLINS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Rochester Hills, Michigan, USA

Reviewed: Nov. 19, 2012

made two yesterday- it was easy and everyone loved it- definately a keeper (roasted pumpkins from our fall display- frugal and no preservatives)

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Reviewer:

Huntfish

Reviewed: Nov. 18, 2012

Cream cheese flavor was a bit overpowering. I added two teaspoons of pumpkin pie spice and it was a bit blah. Not impressed, definitely better recipes for this type of dessert.

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