Reviewed: Dec. 11, 2008

I made this cheesecake for Thanksgiving. Because I don't like raisins, I used coconut instead. It was awesome! Even my step-mom, who hates cheesecake, loved it!

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Emily B

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Athens, Tennessee, USA

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Reviewed: Mar. 31, 2008

didn't turn out great, probably was me, but i will keep looking. thanks.

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PATTIMAC2000

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Vista, California, USA

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Reviewed: Jan. 7, 2008

I made this without the crust and without the topping to make it lower carb. I replaced the sweetened condensed milk with 1 cup evaporated milk + 1/2 splenda baking mix--heat until sugar dissolves. I doubled the spices for an extra kick. DELICIOUS.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 14, 2007

This was absolutely great... everyone raved about it and it is now my favorite cheesecake. I have made it several times already since Thanksgiving. I did change a few things that I think just add to the recipie. I used Cinnamon Ghram Crackers rather than plain ones and I used golden raisins rather than dark ones... it was absolutely beautiful. I wish I had taken a picture

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AmyK

Cooking Level: Beginning

Home Town: Slinger, Wisconsin, USA

Living In: Tremonton, Utah, USA

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Reviewed: Sep. 27, 2007

This is the best pumpkin cheesecake recipe I have made. I used a sour cream topping and applied it after baking the cheesecake. I would bake an additional 5 minutes. Gets better with age. Super!

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