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.
Was this review helpful?
7 users found this review helpful
Well, I've made this recipe about 4 times in the last 2 weeks. NEVER had one complaint, only...