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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T L Dixon

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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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Nov. 10, 2009

This was very good. I enjoyed it very much. The only reason I didn't give it 5 stars is my husband said he didn't like it. I can't figure it out. He likes pumpkin and cheesecake. Oh well... all the more for me! Thanks.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 8, 2009

Out of this world!!!

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Mark H

Cooking Level: Intermediate

Home Town: Breese, Illinois, USA

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Reviewed: Nov. 8, 2009

Like other reviewers, I used a homemade graham cracker crust pressed in the bottom of a 9" springform pan. Also increased the cheesecake layer by 1/3 and used Libby's pumpkin pie filling. Baked for approximately 60 min. Topped with candied pecans and caramel sauce. Turned out better than I could have imagined!

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Kristinmae

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Reviewed: Nov. 8, 2009

so good. not much more I can say

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Jan

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Reviewed: Nov. 6, 2009

Awesome! So easy to make but I thought it wasn't the prettiest cheesecake in town so I jazzed up the top by drizzling caramel topping on top just before serving and it was beautiful. This is also an easy recipe to adapt to make a bigger and prettier dessert for company in case you don't want to serve a lovely cheesecake from a foil pan. I used my springform pan and made my own crust, added twice the cream cheese, pumpkin, spices and drizzled ready made caramel topping before serving. Excellent! I plan to do this again for one of our Thanksgiving desserts.

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Nov. 5, 2009

This came out fantastic...i prefer to make my own crust (1 cup crushed graham crackers, 1/2 cup toasted and then ground pecans, sprinkle of cinnamon, nutmeg and pumpkin pie seasoning and 1/4 cup melted butter). It layered beautifully(mine was not quite as dramatic as the pictures because I used homemade pumpkin puree and wasn't so orange, but tasted great.) I cooked it a bit longer and used a water bath, didn't crack. Topped with store bought caramel icecream topping. Perfect.

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Robinson

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Reviewed: Nov. 4, 2009

Very tasty. I'm not a huge pumpkin fan but I was able to handle this since it was more of a cream cheese flavor. I did add an extra thing of cream cheese but since my pie shell wasn't a deep dish I had WAY too much filling. I'll just save it and make another one soon!

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SBB123

Cooking Level: Beginning

Living In: Noblesville, Indiana, USA

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Reviewed: Nov. 4, 2009

AWESOME just the way it is!

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clybbert

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Reviewed: Nov. 3, 2009

This recipe was very good and very easy. The only change I made was to make my own crust. I used 1 3/4 cup crushed cinnamon graham crackers combined with 1/3 cup melted butter and 1/4 cup sugar and presed it into a spring form pan. For Halloween I topped it with black icing in the form of a spider web.

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fitnessgirl

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Reviewed: Nov. 1, 2009

Finished texture is a little egg-y, but it tastes like great pumpkin pie. I also would tend to go with others who said they want more regular cheese cake. I think you wouldn't need whipped cream if the proportions were a little more even.

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amc5387

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Reviewed: Nov. 1, 2009

i used 2 packaged cream cheese and 1 8 oz tub of WHIPPED cream cheese and it made my cheesecake so light and fluffy! everyone loved it!!!!!!!!!!!!! i also increased the sugar, and next time i'll increase the pumpkin too. EXCELLENT recipe!

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missleah468

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Reviewed: Oct. 31, 2009

Loved this recipe, first time I have made cheesecase, so easy. I had fresh pumpkin which was great and the layers were really clear after it set. Thank you!

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