Reviewed: Oct. 23, 2009

I just made this today and it is outstanding. My wife loved it. Followed the recipe to the letter.

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cdhansen

Cooking Level: Intermediate

Home Town: Cloverdale, Indiana, USA

Living In: Webster, New York, USA

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Reviewed: Oct. 23, 2009

I make this recipe as is every time and love it!!

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Holly

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Reviewed: Oct. 23, 2009

Pretty dank but I agree it is more pie-ish than cake like. But I prefer it that way. I used the honey graham cracker recipe and then used them to make the graham cracker crust recipe. With a little tweaking it turned out brilliant. Also a pie crust cover is a good thing to invest in.

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cuppycake

Cooking Level: Expert

Home Town: Tampa, Florida, USA

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Reviewed: Oct. 23, 2009

Good taste but wasn't a cheesecake but a pie !

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DeeLee

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Reviewed: Oct. 23, 2009

Fabulous! I made this a few years ago and now it is requested every holiday.

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Kristin_California

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Reviewed: Oct. 23, 2009

Made this for a recent family party. I only got one slice, so I am making another one today so I can have more. FABULOUS!

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littlesaint

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Reviewed: Oct. 23, 2009

Ahhhhh....visions... that with this amazing recipe and my amazing culinary skills, I could open up my very own cafe and be just amazing......This is truly how FANTASTIC this is!! I did make my own base with graham cracker crumbs, butter and brown sugar, set in a large spring form pan. I added another cream cheese brick to the mix to make sure there would be enough to reasonably fill up the pan. With that, I did add another egg, a bit more sugar (about 1/4 cup), and 1/2 tsp more vanilla. Because I wanted it very "pumpkin-y" I increased the amount to 1 cup. I also used pie filling instead of puree. I did add more spices too. So delicious, maybe one day I WILL open a cafe and this will be the first thing on my menu! THANK YOU!

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Adrienne

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Oct. 23, 2009

Great recipe

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edjew

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Reviewed: Oct. 21, 2009

This recipe, in my opinion, needed absolutely nothing done differently it worked perfectly for the occasion and I have people calling me up asking me to share the recipe because it was so delightful. I will continue to use this recipe and I am glad you posted it!

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Jillian

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Reviewed: Oct. 21, 2009

This cheesecake was AMAZING!! I don't think I will ever make plain ol' pumpkin pie again! It is very light and tasty!! The only changes I made were to use a little extra pumpkin and spices. This was even a hit with my son who normally won't even look twice at a pumpkin pie!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 20, 2009

So good! Made this exactly as written and both my husband and i gobbled it up.

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Amb42786

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Reviewed: Oct. 19, 2009

The best pie ever! Only problem is I have to make too many every holiday. Once I make it I am asked if I will make a whole one for many people who try it. I did make a couple small changes to the recipe to taste but the recipe is pretty perfect as is. Thanks you submitter very yummy!

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Sarah

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 19, 2009

So easy and very tasty! This was my first time making cheesecake. I'll admit, I didn't actually try it myself (too full) but I got a ton of compliments. Thank you!

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Tiffany

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Too easy & too yummy! I too used canned pumpkin pie filling (3/4 cup) and omitted the spices, aside from the dusting of cinnamon I put on the whipped cream. I also made a homemade graham cracker crust with cinnamon grahams...everyone at home and work loved it, one for the recipe box!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Oct. 17, 2009

This recipe is amazing! I think it just might be one of the best things I have ever made.

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MissSaraMarie

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Reviewed: Oct. 17, 2009

RAVE REVIEWS! We had a houseful of guests for Thanksgiving dinner and this was a perfect dessert for the holiday. Looking back at the recipe, I realise now that I reversed the directions!!! I removed the 1 cup of batter and added the pumpkin, etc., to the 1 cup and spooned that on top -- too funny! Anyway, it turned out perfectly so if anybody wanted to try that.... it works!! Intentional adjustments that I made: increased pumpkin to 3/4 cup, omitted the cloves (didn't have any) and increased the cinnamon to 1 teaspoon. I'll definitely be making this for Christmas - Excellent!

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Nicole

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Reviewed: Oct. 16, 2009

ABSOLUTELY FANTASTIC!!! This quickly became a new family favorite!! This just might replace the pumpkin pie for thanksgiving!! Thank you so much....

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Amy_in_ND

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Reviewed: Oct. 15, 2009

This cheesecake is amazing! My mother and aunt broke out into applause at our family dinner when they found out that I made this cheesecake. My aunt asked me to make it every year! I followed the directions almost exactly as written except that I had to bake it longer (45 minutes at 300 degrees in my convection oven). Plus I made my own graham cracker crust instead of using one that was already prepared.

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katieoma

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Reviewed: Oct. 15, 2009

Soooo good! I made some changes as per previous reviewers. 1. I used three blocks of cream cheese 2. I added all-spice, lots of cinnamon and 1/4 cup of sugar to my pumpkin puree 3. I added 1/2 cup of sour cream after I added the eggs. Instead of the white layer on the bottom, I swirled it on top. It looked and tasted soooo amazing! So creamy and rich my family was convinced I bought it. I also made my own crust (a box of ginersnaps and 1/4 cup of melted butter. Baked in the oven for 10 minutes.

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