The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 20, 2009
Follow the advice of others before me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 19, 2009
This was FABULOUS, I even made little "baby" cheescakes out of extra batter in a muffin tin. Great for treats for the neighbors!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 19, 2009
This recipe was wonderful! I used pecan sandie cookies with pumpkin pie spice added. Took this little baby to work for our Thanksgiving feast and people were eating it before the main meal! I had to photo copy the recipe because I had so many requests. Thanks so much for sharing.
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Cooking Level: Expert

Home Town: Paterson, New Jersey, USA
Living In: Clifton, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 18, 2009
This was my first made from scratch cheesecake. I planned to bake this for Thanksgiving dinner--but made a "practice" cake the week before. I was disappointed -- the crust stuck to the pan and the cheesecake was less than an inch tall and a little dry. Any suggestions-- beat the eggs longer or less -- bake less??? Luckily my co-workers are my taste testers (they'll try anything) --they loved the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 18, 2009
This recipe is just AWESOME!!! I make this regularly now for Thanksgiving and everyone raves about it. It's a great alternative to the plain old pumpkin pie. Many thanks for the recipe!!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 17, 2009
I made this cheesecake last year and the ginger falvor was a little overwhelming, the graham crackers are a good idea. Extra spices would also enhance the pumkin flarvoring. Great suggestions to a very good cheesecake. Happy Thanksgiving!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 16, 2009
This cheesecake was easy to make and was pretty good. It definitely needs a little more spice and is best when served with cool whip. I tried a slice 1 day after making it and it was OK. I tried another slice after it sat for almost 2 days and it was SOO much better. Moral of the story, make this pie 1-2 days in advance. I will be making it for Thanksgiving this year!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 15, 2009
I'd give it more then 5 stars if I could! Have made this the past few Thanksgivings and it has become a staple in our Thanksgiving dinner! You won't be disappointed. Great flavor, not overly sweet or too filling...well, unless you can't stop yourself and eat half the pie in one sitting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 15, 2009
So so sooo good! I left out the pecans due to allergies, but it was still delicious.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 14, 2009
Ok, here's the deal....DON'T change a thing! It is perfect as is...Yum.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 13, 2009
I had never made a pumpkin cheesecake before and was a little skeptical about how it would turn out! Loved it! The recipe was not two sweet and the pumpkin flavoring just popped out at you right away. A really good alternative to those who think pumkin pie is too much. The only thing I changed was I omitted the nutmeg- not a fan- and added a pinch of allspice and ginger along with the cinnamon to the pumpkin. I will also make this for my family when I go home for Christmas!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 11, 2009
delish! also, for pumpkin lovers, check out the recipe and how-to video on how2heroes.com for this awesome pumpkin dessert - Pumpkin Whoopie Pies! http://how2heroes.com/videos/dessert-and-baked-goods/pumpkin-whoopie-pies
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 9, 2009
Easy to make, and so Delicious!!!! I will definitely make this for Thanksgiving!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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