The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
I made my own graham cracker crust in a 9-inch springform and put it in there. I wish I had taken the suggestions to make it thicker, I wanted more! This was so creamy too! It made a beautiful cheesecake, no cracks at all.
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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
I have made this several times, including this past weekend for Thanksgiving. I like to use a little more of the cheesecake to make the bottom cheese cake layer, but other than that, this is an excellent recipe.
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Cooking Level: Expert

Home Town: Graham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Absolutely amazing! I did add a tad bit of rum extract to the pumpkin filling, and added one more cream cheese than called for, so then I upped the sugar to 3/4 cup. also added sour cream in with the cream cheese which gave it an authentic cream cheese taste. Added a little more pumpkin as well. Used all low fat products. I hate altering recipes and then rating them 3 or 4 stars. But because I think this pie would be good without my alterations as well, I am giving it a 5. My pie didn't crack, it looked beautiful! DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Awesome! Easy and festive for Thanksgiving, and a big hit instead of the usual boring pumpkin pie. Next year I'm making two of these!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
This was fantastic! I followed the advice of some others and used Libby's pumpkin pie filling rather than plain puree + spices. I also added an additional 8 oz. pkg of cream cheese, and made a homemade graham cracker crust rather than a prepared crust. I put the batter in a food processor to get out all lumps and air pockets, and baked it in a water bath. It was so smooth and creamy, I got tons of compliments on Thanksgiving!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Even finicky husband like this. Usually doesn't like to stray away from the typical pumpkin pie, but enjoyed this so much he had seconds. Was very good. Set well. There was more than enough to fill the 9-inch pie pan so made a small one on the side but other than that..great.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Fairfield, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
The cheesecake turned out good but was much too spicy for what I was expecting. It didn't taste much like pumpkin at all.
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Cooking Level: Intermediate

Home Town: Weed, California, USA
Living In: Yreka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
This turned out wonderfully and I received rave reviews. I did make a few changes: I made my own graham crumb crust, which included some pecans, I just 1 cup of pumpkin and twice as much cinnamon, nutmeg and vanilla (I forgot the cloves altogether). I used 1.5 cups of cream cheese for the bottom layer. I ended up with slightly too much for a 9 inch pie crust. I baked for 40 minutes, in a shallow pan of water, and then let the pie sit in the oven (with the door slightly open) while the oven cooled down...no cracking at all. I sprinkled the top with crushed gingerbread cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
I absolutely loved this pie!! I amde it for Thanksgiving and it was areal hit! Thanks:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Excellent! This was my 1st time making a cheesecake and it was fool-proof. I made mine in a 9.5 inch spring form pan and it was a little flat. Next time I will double the recipe and maybe do 4 layers. Mmmmm!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
To me, this recipe is pretty bland as written. However, after making some modifications, the end result was delicious. I doubled the amount of pumpkin puree that is called for in the recipe and added quite a bit more cinnamon, nutmeg, and cloves. I just kept adding spices and tasting the batter until it resembled pumpkin pie filling. It was a hit with our family - even my extremely picky sister liked it!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Made this for Thanksgiving - it was a huge hit. Did as others suggested - added 1/2 cup of sour cream, used pumpkin pie filling instead of puree and omitted spices. Also baked for an hour and then turned off oven, left the door open and sat there for 45 mins before refrigerating overnight. Defo a keeper!!
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Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
My boyfriend and his uncle really really enjoyed this.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
This was easy to make and a big hit on Thanksgiving. Good with or without the cool whip! Thanks for a delicious recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
EXCELLENT Recipe. The only thing I changed was instead of all of the individual spices, I put 1 tsp of Pumpkin Pie Spice Blend... may put in a tad more next time... I also left the cheesecake in for about 10 minutes longer cooking, and then turned off the oven and left it in there for an additional 40 minutes. EVERYONE loved it... my boyfriend even yelled out "Why haven't you been making this the whole time?!?!?!?!" (-;
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
This cheesecake was amazing! The only changes I made were: a) I cooked it for a little longer and b) I added a little cinnamon and sugar to the graham cracker crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
Easy and delicious! Love this recipe!
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Cooking Level: Expert

Living In: Germantown, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
OK I tried to make this recipe for Thanksgiving this year and I attempted to make it exactly according to the instructions. I am only going to give this 3 stars as the baking time is ALL WRONG!!! The taste was pretty good but be sure to check your cheesecake thoroughly before taking it out. I made this mistake (following the directions) and it ruined the whole dessert. Just be careful and I am sure it will come out fine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
So good!! I was afraid to try it because I didn't think I liked pumpkin but it was wonderful! Can't wait till next Thanksgiving, lol!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 27, 2009
I absolutely loved it.
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