Reviewed: Dec. 4, 2009

This was okay, nothing fantastic. I used a premade crust.

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Reviewed: Dec. 4, 2009

this went over very well this thanksgiving. in the past, i've made a pumpkin pie every year. my family doesn't particularly love pumpkin pie, so there was generally a good amount left. i made this cheesecake this past thanksgiving instead, and the entire thing was eaten!

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chikalin

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Reviewed: Dec. 4, 2009

I have made this for the last 2 thanksgivings, and it is always a hit. It is definitely easy to make with great results! I was originally looking for a pumpkin pie/cheese cake layered pie, and came across this, this is more of a cheesecake with a pumpkin pie flavor.

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ALILSWEETY

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Reviewed: Dec. 4, 2009

it was okay wasnt the what i was expecting....

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Felisha

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Reviewed: Dec. 3, 2009

could have used more pumpkin filling... it was too cheesey, but then i used extra cream cheese

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keiko3

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Reviewed: Dec. 3, 2009

OMG this is the best I have made this recipe two years in a row and it is a big hit! The first time I made it I sat it out and before I was able to get a slice it was gone! Also I made a double batch for my husband to take to work but used the small graham pie crust, it made 18 individual pies and one regular size too! Great Recipe! Definitely a keeper! And you better get your slice first or it will be gone!

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Alisha

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Reviewed: Dec. 2, 2009

Even my picky hubby loved it!

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TammyO

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Reviewed: Dec. 2, 2009

I really enjoyed it. Used a bit more pumpkin, about 1 tbsp more of sugar and pumpkin pie spice instead of the spices. YUM!

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 2, 2009

Used pumpkin pie spice, but should have used a lot more. Not much pumpkin pie spice flavor. Good texture, used a regular pie crust.

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wyomom

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Reviewed: Dec. 2, 2009

WOW!!!!!!!!!! This is such a great and easy recipe. We all loved it. I made my own crust to save money but either way it is one of my favorite recipes that I have gotten from this site. Thank you.

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Lisa Grieve

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Reviewed: Dec. 2, 2009

I followed the suggestions of SouthernBelle0908 to add a third package of cream cheese and sour cream to the recipe and increase the pumpkin to a full cup. It was so rich and creamy, and the pumpkin wasn't overpowering. I've never been a fan of pumpkin pie, but this was absolutely delicious and a perfect ending to our Thanksgiving dinner this year.

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Lori

Cooking Level: Expert

Living In: Federal Way, Washington, USA

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Reviewed: Dec. 1, 2009

I don't care for pumpkin but made this for family & they loved it!

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Stacy

Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA

Living In: South Haven, Minnesota, USA

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Reviewed: Dec. 1, 2009

Wonderful recipe. I tried the suggestion of adding an extra 8oz of cream cheese as well as canned pumpkin pie filling--I ended up tasting and adding additional spices. Tastes great, but I had a bit of a scare waiting as it was baking. I was not aware that cheesecake remains extremely liquid-like around the center so I overcooked it. Thanks for the recipe!

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cat loves food

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Reviewed: Dec. 1, 2009

Amazing! What an easy, perfectly delicious cheesecake!

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amanda

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Reviewed: Dec. 1, 2009

Wonderful made it for thanksgiving with gingersnap crust.

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jkb

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Reviewed: Dec. 1, 2009

This is one of the best pumpkin cheesecake recipes I have ever tried. My family loved it. I have tried several recipes and they were all just ok.

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Emily

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Reviewed: Dec. 1, 2009

I am always on the look out for low-sugar recipes since my husband and I both have had gastric bypass surgery. I substituted 1/2 cup Splenda for the sugar. I followed some of the other reviewers' advice and increased the cream cheese to 3 pkgs and added a little more pumpkin for flavor. Next time I might use the less fat version of the cream cheese to lower the fat content a bit. I also baked it sitting in a cookie sheet with water and it turned out great! Next time I'm thinking of trying different flavors in the top layer using sugar-free instant pudding...perhaps banana...chocolate?

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blgardner

Cooking Level: Intermediate

Living In: Ossian, Indiana, USA

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Reviewed: Nov. 30, 2009

This is a winner! I added a little brown sugar to the pumpkin mixture. The family loves it!

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staceyneely

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Reviewed: Nov. 30, 2009

wonderful! easy to make & tastes great! I used 3 8oz packs of cream cheese & 1 cup of pumpkin. Baked in a spring form pan, in a water bath for an hour! Everyone loved it. Will be making it again for Christmas :)

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Arasm

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Reviewed: Nov. 30, 2009

This was a nice alternative to the traditional pumpkin pie for Thanksgiving. (I'm not a fan of pumpkin pie) It's not too sweet, and not to much pumpkin flavoring.

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