The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 25, 2009
I adopted this recipe about 10 years ago and my family requests it every year. My husband loves it and he hates pumpkin! The glaze is a treat all to itself and is great on banana pancakes for a special treat.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2009
Wow!!! I made this for my hubby's birthday. This is my new Pumpkin Pie recipe - loved the pumpkin flavor and the maple topping is wonderful!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 2, 2009
This was the most decadent delicious cake I have ever made. It was a hit and turned out beautifully! I used candied pecans in the sauce and it was awesome! Kids and adults asked for more then one serving of this and it was still good for several days after baking. Awesome, awesome, awesome!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by corazon29

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 26, 2008
The sauce was excellent, however, I have had better cheesecake recipes.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 26, 2008
I received so many raves for this cheesecake! Everyone went crazy over it! I used reduced fat cream cheese (all I had on hand) and kept everything else the same. It was light and creamy a wonderful recipe, thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 21, 2008
Absolutely superb! Made this for the first time a couple of years ago and it was a hit then. Decided to give it another try and it came out perfectly! As another reviewer suggested I did put an oven safe dish with water in the oven with the cheese cake as it cooked. No cracks! Also its a good idea to use a knife around the edges of the cheese cake to separate it from the springform pan so that when it shrinks a tad it won't crack. Excellent recipe! Not for diabetics though!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 1, 2008
I made this cheesecake for Thanksgiving this year. I did add a few extra spices as many reviews suggested and I think if I were to make it again I would follow the recipe exactly. The extra spices made it too much like pumpkin pie in my opinion. The glaze was to die for. I thought it was good (considering I HATE ppumpkin pie and don't like cheesecake), but I did not recieve the compliments that I thought I would. It was very rich and everyone seemed to think it was "good". I may try a plain cheesecake and use this glaze (I could eat it out of a bowl on it's own;).
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 26, 2008
I made this two years ago for Thanksgiving. Last year I wanted to try a different pumpkin dessert. My & my husbands’ family was not pleased! So, tonight I'll be preparing this cheese cake for tomorrow's Thanksgiving feast. It is FANTASTIC!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Leah

Cooking Level: Expert

Home Town: Antioch, California, USA
Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 23, 2008
Excellent recipe! Everyone loved it. To put my own spin on the crust I used ginger snap cookies instead of graham crackers.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by HARDROCKGIRL777
Reviewed: Nov. 20, 2008
This is pumpkin cheesecake perfection! Absolutely delicious as is, no changes needed on this recipe. Any cracks in your cheesecake will be disguised by the rich maple topping. I brought this to my cooking club meeting and it received rave reviews! I can't wait to have some more after dinner tonight!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA
Living In: Mechanicsville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 18, 2008
For an interesting twist, I add white chocolate chips. It's a huge hit anytime of the year! Also for easy transport, I use the pre-made graham cracker crusts w/the lids. It usually fills about 3 of them.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 28, 2008
This was the best cheesecake I have ever made. The maple topping is soooo delicious.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 7, 2008
Delicious! To make this low carb, I made this without the crust and without the topping. I replaced the sweetened condensed milk with 1 cup evaporated milk + 1/2 cup Splenda baking mix--heat until sugar dissolves. I doubled the spices and baked in 4 ramekins..will definitely make again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 1, 2008
I had enough of the pumpkin taste before finishing this. Might not use as much next time. I cooked it a little longer than required, but still seems like it needed more but didn't realize that until it was cooled down and cut. Wonder if the cut pieces could have been put in the microwave for a few seconds.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Lilacorn

Cooking Level: Expert

Living In: Oakdale, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2007
Freezes extremely well. Pour the cooled glaze over the cooled cheesecake. Freeze the cheesecake. Defrost in room temperature before serving. You may also freeze single servings: slightly freeze the cheesecake. Cut into serving size slices. Put cheesecake back in freezer. When fully frozen, separate each slice and wrap them individually.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by CYBERGIFTS

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Glendale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 2, 2007
I recently made one of these for Thanksgiving dinner with the inlaws. Everyone went absolutely nuts over it. Nuts! I almost felt bad that most of the other desserts other people brought remained barely touched if at all. This was all the rage. Weeks later they are still asking me about it. I did not put nuts on mine and using a heavy whipping cream for the maple glaze made all the difference. Add some Cool Whip extra creamy topping and you may end up getting mobbed.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by RosemaryBaby

Cooking Level: Expert

Living In: Marietta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 29, 2007
Sooooooo good. The best dessert at Thanksgiving!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2007
I served this cake on Thanksgiving. Lets just say ,thank goodness i took a sliver of it early in the morning. Poor cake , didn't even have a chance.Also i skipped the sauce and put prailenes on top. Yummmm.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 24, 2007
This is quite tasty! The glaze made this just wonderful! I made the glaze and then poured it over the top of the cheesecake. Also, I don't have a spring-form pan, so I made this in a deep die pie plate and had quite a bit of leftover filling, so be aware of that. I used some of it in pancakes, which was great.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 23, 2007
I made this for thanksgiving yesterday, it was wonderful. I rotate pumpkin cheesecakes in the fall and this was one of the best! It cooled the glaze and then spread it on top of the cheesecake about 2 hrs. before serving. The baking time was fine for me, though I may add more maple to the cheesecake next time around.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 70) reviews
Page: « PREV 1 | 2 | 3 | 4 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?