Reviewer:

TanyaFabulous

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

Reviewed: Dec. 4, 2012

my first time ever making a cheesecake, everyone LOVED it! voted best food at the party. i used the left over pumpkin guts from carving pumpkins on halloween, worked perfectly. hands down one of the best cheesecakes ive ever had

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Reviewer:

llambert

Reviewed: Dec. 2, 2012

I tried this recipe just as it is and it was a hit at work. Everyone loved it. They even told me to start selling them. I have people coming to me asking me to make it for them for their holiday parties. This is a most have recipe for everyone.

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Reviewer:

ramosdia

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Dec. 2, 2012

This recipe was delicious. I could have made two and they would both have been gone. Very easy with professional results. A great addition to my holiday dessert recipes.

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Reviewer:

Traveling tilly

Reviewed: Nov. 30, 2012

Easy and good

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Reviewer:

Gail J

Reviewed: Nov. 29, 2012

I wish I had made two--it was THAT tasty! Easy to make, inexpensive and really yummy. Not too overwhelming in either pumpkin or cheesecake flavor. Will definitely make again!

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Reviewer:

rebecca

Reviewed: Nov. 29, 2012

It was pretty good. I made it for my Thanksgiving-birthday party. I doubled and made 2 cakes. I should have triple for 2 cheesecakes because they came out very thin.

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Reviewer:

Tetya

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 28, 2012

this recipe definetly needed some tweaking after I made it the first time. The cream cheese was definetly over powering you couldnt even taste the pumpkin. So, I decided to add 1 cup of sugar, instead of just a 1/2 cup. I also decided to add a whole 15 oz. can of pumpkin puree. I think the adjustments worked perfectly, it turned out alot sweeter and you could taste the pumpkin a lot better.

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