Reviewed: Nov. 21, 2009

great cheesecake! I added 1 tsp ginger to the crust just to perk it up a bit. I didn't have all of the spices, so used 3 1/2 tsp. pumpkin pie spice. perfect!

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cookie

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Reviewed: Nov. 20, 2009

This cheesecake was just okay. I make quite a few cheesecakes throughout the year and I was really looking forward to this. Next time, I think I will cook the pumpkin in a pan with the spices before I add it to the mix, because I found that my problem with the taste of this as is, was that it tasted too much like bland canned pumpkin.

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amalia1961

Cooking Level: Expert

Home Town: Winchester, Massachusetts, USA

Living In: Andover, Massachusetts, USA

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Reviewed: Nov. 3, 2009

My entire family loved this!

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AngelicRene

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Reviewed: May 14, 2009

I didn't get as much pumpkin flavor as I expected. It was still good though.

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Karen

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Mar. 13, 2009

The best ever Pumpkin Cheescake! I find though that i always need to add a little extra cornstarch (1-2 TBS). And i find that adding a tsp of Cinn. & nutmeg to the crust gives it a little extra flavor.

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MRTimm

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

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Reviewed: Mar. 2, 2009

This cheesecake was unbelieveable!!!! I made it for the first time for Thanksgiving. I was a bit apprehensive because I like to make a new recipe at least once before serving it at an important family meal like Thanksgiving. Time did not allow for that, so I went cold turkey. Needless to say, the cheesecake turned out beautifully! It was delicious and will be served at our Thanksgiving Dinner from now on!

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Cheyenne

Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

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Reviewed: Jan. 19, 2009

Absolutley delicious! It was hard to convince the family that this wasnt purchased from a cheesecake store!

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Nancy

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Reviewed: Jan. 17, 2009

Made this recipe twice and everyone loves it!

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tabitha8512

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Reviewed: Jan. 3, 2009

My family love this. I was nervous when the sides looked cracked after baking, but it was find inside. I didn't have sour cream on hand so I just put whipped cream on top w/ sprinkling of cinnamon instead of recipe topping.

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BOYDNLISA

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Reviewed: Dec. 13, 2008

Fabulous!!! This is the first time I ever made a cheesecake, and it was a hit. This is a keeper! Thank you!

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rushinwonder1980

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

FANTASTIC! This got rave reviews at Thanksgiving. I used gingersnaps for the crust instead of graham crackers and that was delicious. And I also didn't make the sour cream topping. I left it as is and just put whipped cream on top when I served it, and I think that made it just perfect. My only other tip is once the cheesecake is done baking, turn your oven off and let it cool inside the oven. This should help prevent any cracks.

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AmyGal315

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Amherst, Massachusetts, USA

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Reviewed: Dec. 6, 2008

Very easy to make and we loved it. Will make this again next year.

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Dec. 4, 2008

Mmm Mmm Good! I served this cheesecake for dessert at Thanksgiving. My family thought they would prefer pumpkin pie until they tasted this cheesecake! It won them over with the first bite. It is the best of both - not too cheese-cakie and better than pumpkin pie. As Rachel Ray would say, "Yum-O"!

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Shennie A

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

Mmmm! This is fantastic. I used a water bath to avoid the infamous cheesecake crack. I didn't use the sour cream topping either. I plan to make this every year!

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APRILMARANDA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 29, 2008

This was the best cheeses cake ever! I was scared about making a cheesecake, but I tried it for Thanksgiving this year and it was a hit!I mad the recipe exactly as written and had no problems what so ever!Thanks for such an easy and delicious recipe!

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tess

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

Not too strong of a pumpkin flavor, I don't like pumpkin pie, but everyone loved this! I only used 1 8oz container of sour cream and used Pecan Sandy cookies instead of graham crackers in the crust. Everyone was raving! You won't have leftovers!

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jeepincowgirl

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Reviewed: Nov. 28, 2008

This was a wonderful cheesecake...and I love to make cheesecakes. I followed the recipe exactly and it came out perfect. I brought it to room temp on the wire rack so I think that helped where people said it wasn't cooked in the center. The topping on it is wonderful, it's presentation is beautiful and it blew people away this Thanksgiving...perfect!

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paigey

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Reviewed: Nov. 20, 2008

I love this recipe, I make it every year for thanksgiving and the family loves it too. I do make a few minor changes/additions. I make the crust a mixture of graham and gingersnap. Also, I put a little cinnamon on top of the sour cream topping along with some chopped pecans.

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asheehan80

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Reviewed: Nov. 17, 2008

This is such a delicious cheesecake! It has become a Thanksgiving staple in our home. I now have to make two, as everyone wants this instead of other pies. Not everyone likes the sour cream topping, so I make one with and one without. To avoid cracking, I put mine in a water bath while baking and turn off the oven and open the door slightly and let it cool for an hour.

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soccermom1985

Cooking Level: Intermediate

Home Town: Harvey, Illinois, USA

Living In: Braidwood, Illinois, USA

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Reviewed: Nov. 12, 2008

Yummm! I love the combo of the pumpkin filling with the sour cream topping. I made a gingersnap crust instead of the traditional graham cracker one and used 2 tsp of pumpkin pie spice. It was very good!

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