Reviewed: Mar. 12, 2007

This was absolutely fantastic! If you really love pumpkin, add in extra. The first time I made it I didn't think it had enough pumpkin. I brought it to a large event around Thanksgiving and everyone loved it! It was the only dessert that was completely gone.

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Love2Cook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 10, 2007

This cheescake is delicious if you love pumpkin pie and cheesecake, however I have a few suggestions. Rather than using a regular pie plate (I made my own graham cracker crust), I would use a springform pan and more pumpkin cheescake filling. It came out rather low for a cheesecake (despite the picture), maybe an inch high. I didn't read many reviews before baking, but I am sure people have mentioned soaking the pie, still in pan, in a warm water bath to help release it when slicing. It also takes quite a bit of time for actual eating so I recommend baking it the night before eating. Other than time and cake height, it was quite tasty.

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jennifer

Cooking Level: Expert

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Reviewed: Mar. 5, 2007

I make this cheesecake every Thanksgiving and my husband raves about it to his friends. I do make a few changes to make it a little healthier but it comes out perfect every time. I use 1 package light cream cheese, 1 package fat free cream cheese, 1/2 cup splenda, 4 egg whites, and fat free cool whip. Thanks for the great recipe.

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KHAYES76

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Greeley, Colorado, USA

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Reviewed: Feb. 25, 2007

very fast and easy. I had a ready made crust that was a bit bigger than the 9" the recipe called for (a new product;it said it had two extra servings and is by Keebler)...so I used a whole cup of pumpkin. I took the pie out of the oven when it was done, and it immediately started to crack. I put it right back in to cool, left it for 2 hours, and the cracks healed. Should have listened to other reviewer. Very delicious.

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captcook

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Jan. 2, 2007

A fantastic alternative to traditional pumpkin pie!

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WendiAndTravis

Cooking Level: Intermediate

Home Town: Carthage, Illinois, USA

Living In: Burlington, Iowa, USA

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Reviewed: Nov. 27, 2006

What a hit!!! Thank you for sharing such a wonderful and yummy recipe.

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Emma R.

Cooking Level: Intermediate

Living In: Gualala, California, USA

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Reviewed: Nov. 24, 2006

Awesome cheesecake! Very easy. I make this one several times each year and always end up giving out the recipe!

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pampered_dawn

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 23, 2006

Awesome recipe! Used 1/3 less fat Philly brand cream cheese. Still was a pretty filling. Took wife's advice and 'let it cool' in the oven for about 4 hours after turning it off. (I guess that's supposed to stop the top from cracking). Very tasty. Will do again in 4 weeks for Christmas.

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keninnc

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Reviewed: Nov. 19, 2006

This was great. A friend reccomended it after I was complaining that everytime I made pumpkin cheesecake, it was pretty "blah". I opted to make my own crust out of gingerbread graham crackers, and used a springform pan so it would take the shape of a cheesecake instead of a pie.

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jShizz

Cooking Level: Intermediate

Living In: Carlsbad, California, USA

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Reviewed: Nov. 18, 2006

Excellent recipe. Did everything exactly as is, except instead of cloves I used allspice. This was my first attempt at making a pumpkin cheesecake, and also my first time even tasting one. Delicious! And simple. Will definately make again!

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Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Nov. 16, 2006

I love this recipe because it is so easy. I get so many compliments everytime I make it. The ingredients are inexpensive. Everyone who tries it is always amazed that it only took me about 15 minutes to whip it up.

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momo3

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Reviewed: Nov. 16, 2006

We really liked this. It was so creamy and smooth. The only change I made was to use Splenda instead of sugar.

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Nov. 13, 2006

Good recipe, but I think the pumpkin part could have been a little spicier. We just like it that way. The presentation is nice though. The layers were very clear and distinct from one another.

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LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 8, 2006

Pretty good, not exactly what I was looking for. Needed more pumpkin flavor.

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THEPRINCESS

Cooking Level: Expert

Living In: Taylor, Arizona, USA

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Reviewed: Oct. 20, 2006

I made this recipe and it was a disaster - but I think it was mostly my fault. First - I didn't have canned pumpkin so I used real pumpkin to make puree and the overall product was too runny, inconsistent and the overall presentation wasn't that nice. I also followed the cooking instructions and the bottom was burnt black so it was unedible. Next time I'll use canned pumpkin, double the middle and turn down the heat.

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JanerM

Cooking Level: Expert

Home Town: Moncton, New Brunswick, Canada

Living In: Zumikon, Zurich, Switzerland

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Reviewed: Oct. 19, 2006

Good simple recipe.

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valerie

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Living In: Highland, California, USA

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Reviewed: Oct. 10, 2006

This was a very nice change from the standard pumkin pie.

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GRANNIEANNIE1

Cooking Level: Intermediate

Living In: Napanee, Ontario, Canada

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Reviewed: Oct. 3, 2006

Perfect! So good, everyone loved it. It's the perfect substitute for pumpkin pie on Thanksgiving.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 5, 2006

So good! It can't get better than this!

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OSHSCOTCH

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 18, 2006

Thank you so much for this recipe! It was my first attempt at cheesecake and it turned out perfectly and looked beautiful. I don't even own a spring form pan (is that what it's called?) and it didn't even matter..it came out so perfectly. I love this recipe because I'm a brand newbie to baking and it made me look and feel like a PRO! thank you sooo much for sharing such a great recipe!!!!!!! I wish I could give it more than five stars!!!

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SUGARNAE

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Port Coquitlam, British Columbia, Canada

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Double Layer Pumpkin Cheesecake

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