The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 11, 2009
this is a great recipe yummmmm!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Home Town: Cedarburg, Wisconsin, USA
Living In: Peoria, Illinois, USA

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

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 6, 2009
so good! almost like pumpkin pie! however next time i'm going to bake the crust a little less, it was too crunchy but still tasted amazing
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 26, 2009
This is an amazing cheesecake. I took it to a bridal party and everybody loved it! There wasn't a piece left!
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Cooking Level: Intermediate

Home Town: Retford, Nottinghamshire, England, U.K.
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 9, 2009
I LOVE pumpkin cheesecake!! This recipe is a MUST TRY because once you try it, your taste buds will forever be grateful to you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Feb. 2, 2009
I made this recipe using low-fat cream cheese and egg beaters and no one at the restaurant where I work could tell it was a "light" version. It is very good and not too sweet, just the right amount of sweetness!
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Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 27, 2009
Excellent and so creamy... sent it to all my girlfriends... yummy dish... but I baked it in a water bath in the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 17, 2009
The best of both worlds!
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Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA
Living In: Battle Creek, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 12, 2009
I made this cheesecake and it was a bit too sweet for me, but my co-workers liked it. I was also disappointed that my crust got soggy after I baked it with the filling. I did; however, share the gingersnap crust idea with my sister's friend who had used grahm crakcers with her's originally and she loved the new alternative.
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Cooking Level: Beginning

Home Town: Butler, Missouri, USA
Living In: Warrensburg, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 4, 2009
I love this recipe and make it almost every thanksgiving. I will admit i get mixed reviews on the crust. I think you either love it or hate it. I also chill the batter before putting in pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 26, 2008
Excellent and easy! Love the gingersnap crust. Have tried other recipes but keep coming back to this one!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 26, 2008
This is a great recipe! I tweaked it a bit as follows: for the crust I used one box of Anna's Ginger Thins and one sleeve of cinnamon graham crackers for a 9 1/2" springform pan.I used a full can of pumpkin mix, 4 eggs as others have suggested, 3 pkgs cream cheese and upped the spices by about 50%. This makes for a little higher cheesecake (2 1/2" or so).The cooking (55 min.) and cooling instructions others have provided are right on the money-no cracking. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 25, 2008
Delicious! I made this recipe for the first time Christmas Eve. Followed the instructions to a T, except I used a little more butter for mixing the crust (whole stick). I used pure pumpkin and added the spices. I was a little worried about the gingersnap crust, thought it might be a little strong, but the baking process really tones down the flavor. The crust is a really nice complement to the creamy pumpkin flavor. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 22, 2008
This was geat- will be using this for a long time to come. I didn't have pecans for the crust, so just used an equal amount of gingersnap crumbs. I also doubled the spice amount, and only used pumpkin pie spice. Great recipe- I have had many compliments.
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