Reviewed: Nov. 9, 2009

Easy to make, and so Delicious!!!! I will definitely make this for Thanksgiving!

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Reviewed: Nov. 6, 2009

This was good! The crust was a bit over done, but maybe that's my oven. Next time I'll omit pre-baking the crust or turn it down just a bit. Tasty, fairly easy, I'll make it again!

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Novarullah

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

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Reviewed: Nov. 1, 2009

I personally thought this cheesecake's appearance wasn't the best. It was really thin and it didn't marble at all. I piped whipped cream over it to cover it. However, my sister and all her friends thought this cheesecake was AMAZING. It was gone right away.. there were no leftovers. So I'm giving this a five for taste and a three for apperance. I might try a different pumpkin cheesecake recipe and see how it works out.

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m

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

I'm hoping someone can help me figure out what I did wrong - I followed the recipe exactly and found 2 things: the top was browned but after 4 hours in the fridge the inside was still a bit runny, and the batter didn't really fill up the pan - the cake was only about 1.5 inches thick. Kind of small. I only glanced through the 70+ reviews and saw everyone rave - didn't see any that made change recommendations to the recipe minus the note to add more spice. What could I have done wrong here? This is my first cheesecake, but I'm a pretty seasoned baker otherwise. Beginners luck?

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jamieatpitt

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Reviewed: Oct. 28, 2009

It was pretty good but turned out a little dry. I think I overcooked it but it didn't set by the time listed in the recipe. It's a good seasonal recipe.

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TwoSuperfriends

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Reviewed: Oct. 23, 2009

Worth the effort! I baked mine in a plain ol' 9" pie dish and it came out great. I put the pie dish in a water bath (jelly roll pan with 1-2 inches water) to cook at the said time. I also sub 1/2 the ginger snaps with graham crackers for the crust. Turned out perfect! ***I did have some extra filling, and I made a sweet little cupcake with it. I put a gingersnap in the bottom of a muffin wrapper and poured filling on top. Baked it for a half hour at 350F. It was so cute and tasty--the gingersnap softened into a yummy crust on the bottom. I might make a whole batch like that next time.

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franybanany

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Reviewed: Oct. 20, 2009

I also enlarged this recipe to an 18 serving size. Used hazelnuts and pecans and graham crackers and gingersnaps for the base. The base had a nice taste and added to the uniqueness of the recipe. I was disappointed in the cheese cake even though I added extra spices. I froze my cake for a week and found that it tasted better the second day.

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Gayle

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Reviewed: Oct. 17, 2009

Everyone at Thanksgiving dinner couldn't get over how amazing this cheesecake was. The ginger snap crust was what topped this flavorful dish to the top of our list.

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Kerrylyn21

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Reviewed: Oct. 13, 2009

I recommend this recipe for those who have no experience baking cheesecake like me. very simple to make and very yum-o!!! very delish...my husband loved it... i've finally found a perfect recipe for our yearly thanksgiving dinner dessert... and i'll make this again for christmas... thanks...

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mothergoose

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Reviewed: Oct. 13, 2009

This was my first cake ever and I made it for thanksgiving. I followed the recipe and it was quite a user friendly one and it looked amazing. I found the first bite to be a strange one but I liked it more and more with each bite. \brought it into work and it was almost all gone. The only critique I got was it was a touch too sweet for one person. After looking through the reviews, I want to try it cupcake style and I like the half and half idea and will also try a graham cracker crust. Thanx for the recipe and making my first real baking experience a good one!

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krissybt

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Reviewed: Oct. 12, 2009

This was wonderful! Very simple to put together, it had a nice consistency. I think next time i will bake it at a cooler temperature (325) to prevent any cracking on the surface. I didn't have any ginger snap cookies so I used maple cookies, and the reviews were great. This is going to be added to my repertoire. Serve with caramel sauce to dress it up!

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heidi

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Reviewed: Oct. 11, 2009

this is a great recipe yummmmm!

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morgan11211

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Reviewed: Oct. 9, 2009

I made a recipe similar to this a long time ago...after searching all the recipes this one seemed to be the one I was looking for. I made three cheesecakes for Thanksgiving this year and after reading the other reviews I used some of their suggestions and they turned out beautiful!! For one of the cakes I omitted the gingersnap cookies and pecans then I only used only graham crackers due to food allergies (to nuts). I used a water bath to prevent cracking which it did marvelously and I did not chill the filling at all. The marble effect turned out great too! Will be making this again for Christmas I'm sure. Thanks!!!

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REDPHINN

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Reviewed: Oct. 8, 2009

Absolutely delicious - I thought it was wonderful! I didn't have gingersnaps, so I used graham cracker crumbs and added some powdered ginger and cinnamon to the crust. We are a dairy-free house due to allergies, and I just wanted to say that Tofutti's "cream cheese" made a delicious cheesecake that went completely unnoticed by all that ate it - I was nervous, serving it to a whole bunch of men who were here as guests, but they all asked for seconds and thirds, and ate it in record time... So I guess it was good!

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LaurelStein

Cooking Level: Expert

Home Town: Cedarburg, Wisconsin, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jun. 29, 2009

I love anything pumpkin and cheesecake, so I made this last Thanksgiving. It was good, but I don't think I would make it again. It didn't seem to have enough flavor. I followed the recipe and it turned out just the way it was supposed to...I was just a little disappointed.

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Brooke

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

Made this for Thanksgiving last year. Tasted great, but somehow managed to get a few unsightly cracks even with the bath underneath.

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cottncandysweet

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Reviewed: May 27, 2009

Loved it! So good! I didn't do the full gingersnap crust, I did a partial with mostly graham cracker because the gingersnaps I bought were so potent. The pecans were a must thought!

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