The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 23, 2009
I have to make at least 20 each holiday season because they're so popular!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 22, 2008
I've made 4 cheesecakes already! Super easy and delicious, recipe as-is. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 20, 2008
Excellent desert and super easy too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 14, 2008
I made this for Thanksgiving and everyone loved it. I had to make another one the next day for my husband, since he didn't get his fair share! LOL..I made the second one with lowfat cream cheese and couldn't tell the difference. However, the original recipe is great just the way it is!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 12, 2008
I made these for thanksgiving and they were a hit! As a young newlywed who had NEVER cooked thanksgiving dinner everything turned out great and I had 4 people ask me for the recipe for the pumpkin cheesecake. The only thing that I changed was using pumpkin pie mix instead of puree because it already has all the spices mixed in. I will make it again!
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Photo by Tyanne Roberts-Penado

Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 10, 2008
This was so great! There wasnt any left over after thanksgiving dinner. I even made 2 of them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 3, 2008
Well, I've made this recipe about 4 times in the last 2 weeks. NEVER had one complaint, only non-stop compliments! I tried it with both reduced fat and regular cream cheese and I've learned that it tastes exactly the same either way! I use 1/4 tsp pumpkin pie spice instead of each individual spice and pumpkin pie filling instead of puree'. At the advice of another reviewer, I placed the cheesecake layer in the freezer while I prepared the pumpkin layer in order to get a more pronounced double layer. I also found that the cheesecake should bake no less than 50 minutes; I didn't have any problem with a cracked top. Several people told me that they are not pumpkin pie fans but found the lightly "whipped" taste of the pumpkin-cheese mixture quite tasty. Thanks for a great recipe! It will definitely be a regular during the holiday season.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 1, 2008
I made this for thanksgiving this year and EVERYONE loved it!! We had several dessert options and this one is the one everyone wanted. It was so good and really easy to make. didn't take long at all. I will def make this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 30, 2008
I made this for a thanksgiving potluck, and at the same time made another cheesecake from a different recipe for staying at home. I ended up taking the latter to the potluck and leaving this at home. I made my own graham cracker crust, which is a bit more crumbly than the ones that you can buy in stores, and consequently the thick mixture of the bottom layer did nothing but made a mess of the crust. I ended up having to add more eggs to make the mixture thinner. Whilst the idea of this cheesecake is very good, and after slight modifications it actually turned out ok, I am not sure about the recipe as given.
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Cooking Level: Intermediate

Home Town: Newbury, Berkshire, England, U.K.
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2008
I made this for Thanksgiving. For those who tried it I got rave reviews! I'm not much a cheesecake person, love to make them but not eat them. I did try some and also enjoyed it. I made an extra one for home. My boyfriend had a slice for breakfast this morning :0)
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Photo by Kathleen

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA
Living In: North Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2008
Perfect as is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2008
This was great! I made it exactly has the recipe calls and it turned out wonderful. I'm not a big pumpkin fan and was worried that there may not be enough cheesecake in it but, there was plenty! I loved it and it was a big hit at Thanksgiving!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2008
Easy and delicious. I added an extra 1/2 cup of pumkin and I think it is tastier using canned pumkin with spices as oppose to prepared pumkin pie mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2008
Made this cheesecake sugar free and low fat! No one even knew! Everyone LOVED this cheesecake- they begged me to make it again! Thanks for the very yummy and easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 24, 2008
Great!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 14, 2008
This was so so good! I followed the recipe using fresh pumpkin puree from my moms garden. My husband has traveled all over the world eating at wonder restaurants and said this was the best he ever had!! This is now a staple in our house!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 7, 2008
Delicious!!!
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Photo by Bailey's Mom
Home Town: Woodland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 5, 2008
I ended up using more pumpkin puree to coat the top layer and added a little brown sugar. Turned out delicious!
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Cooking Level: Intermediate

Home Town: Fullerton, California, USA
Living In: Campbell, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 2, 2008
Great!! husband loved. One time I made this will a leftover Pilsbury pie crust and my husband liked it better than the graham cracker or ginger snap crust.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 28, 2008
Made this last year. Perfect holiday cheesecake. I used 3/4 cup pumpkin, added 1/4 cup of sour cream and a touch of extra spices. Very easy and everyone loved it. I'm making it again this year.
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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