Reviewed: Dec. 6, 2011

Great taste and easy to make!

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Reviewed: Nov. 27, 2011

I'm known for cooking some good cheesecakes. This one didn't impress anyone at the table. I took a hit. The topping didn't make any sense to the taste pallet, which was scraped off by most. will not be making this again.

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Photog

Cooking Level: Expert

Home Town: Brookfield, New York, USA

Living In: Clinton, New York, USA

Reviewed: Nov. 25, 2011

Followed suggestions to cook in a water bath and let cool in oven for an hour. I let it set in fridge overnight but not sure what happened because when we sliced it up it wasnt all the way cooked! So disappointing! The flavor was good though and I especially liked the sour cream topping. Will cook longer on next try.

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jennifer_a00

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Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Nov. 25, 2011

Mmmmmm! So good! Cooked about 10 minutes longer than indicated, and then let it sit in the oven for 55 minutes before adding sour cream topping for 5 more minutes. Garnished topping with graham cracker crumbs to make it pretty.

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Nov. 24, 2011

This was very good I added some pumpkin spice to the top before serving.

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mariozgirl

Reviewed: Nov. 22, 2011

The only thing I changed on this recipe was using Gingersnaps instead of Grahams for the crust, which was good. I found this recipe good, but for me it was more of a pumpkin pie filling than cheesecake. I used a mini cheesecake pan and baked it in a bath, it still cracked a little...but not too bad.

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DAGOROCKS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 21, 2011

Yummy! This is a great recipe. I used sugar snap cookies as suggested by others and that really put this over the top! I also used pumpkin pie spice, as that was what I had on hand and it worked out great! I also 1/2 the sourcream topping, because it had mixed reviews, but oh my goodness, the topping is a real treat and balances out the pumpkin taste/spices. Great recipe! I would suggest spraying the springform pan next time and I also cooked this cheesecake in a water bath, as I do with all the cheesecakes I make so they dont crack. Great seasonal recipe!

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CYNDI12

Cooking Level: Intermediate

Home Town: Kings Mountain, North Carolina, USA

Living In: Mooresboro, North Carolina, USA

Reviewed: Nov. 20, 2011

I have made this recipe for the last 10 yrs and it is always a big hit. I do not use the nutmeg but otherwise I follow the recipe to the letter.

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KGEEEE

Cooking Level: Intermediate

Living In: Ashland, Wisconsin, USA

Reviewed: Nov. 17, 2011

This was excellent and simple. Be sure to use a water bath and be sure that the foil has no leaks. When done baking, turn oven off, crack door and let it cool for an hour. So good!

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Miss Jessica

Cooking Level: Expert

Reviewed: Nov. 9, 2011

This recipe was delicious! It tasted a lot like pumpkin pie. I skipped the sour cream topping and instead topped it with Chocolate Ganache from this site and it was heavenly! Even the members of my family who don't like cheesecake enjoyed it.

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