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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rabernicken

Cooking Level: Intermediate

Home Town: Retford, Nottinghamshire, England, U.K.

Living In: Pensacola, Florida, USA

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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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irischrisparker

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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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elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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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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ykminers

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Reviewed: Jan. 17, 2009

The best of both worlds!

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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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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MoCollegeCooker

Cooking Level: Beginning

Home Town: Butler, Missouri, USA

Living In: Warrensburg, Missouri, USA

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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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jeanine

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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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Rory

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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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Jack Cook

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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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Robin

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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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Kitten

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Reviewed: Dec. 21, 2008

This is a great recipe! I gave it 4 stars only because you have to double the cream cheese to get the height.

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Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Dec. 20, 2008

I made this for Thanksgiving and it was fantastic. The gingersnap crust is to die for. I did not change a thing except for the water bath. I will be making this for Christmas and will take Kathryn's advice and bake at 325 for 70 min. in the water bath. I just wrap foil under my springform pan so water will not get in. I may also add one more 8 oz cream cheese. GREAT CHEESECAKE!!

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Sue

Cooking Level: Expert

Home Town: Oakley, California, USA

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Reviewed: Dec. 11, 2008

This recipe was so easy! The texture of the cheesecake was nice and dense, it was so delicious! Next time I will only reserve 1/2 cup or so of the mixture to make the "swirly" part. A cup seemed to be a little too much. I added a little more spice than called for in the recipe, but i just eyed it not any specific measurement.

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missnadia

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Wonderful! This was my first cheesecake and it was great.

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DianaHolub

Cooking Level: Beginning

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Reviewed: Dec. 8, 2008

I've made this cheesecake twice now. Once with the pecans in the crust and once without. I really liked it with no pecans. When that are added to the crust they overpower the taster of the gingersnaps. Love the cheesecake but better without the pecans.

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DAWNB323

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Reviewed: Dec. 6, 2008

Nice mix between cheesecake and pumpkin pie. I did make some changes: I used vanilla wafers instead of gingersnap cookies. I also added 2 tbsp of brown sugar, 1 tsp of vanilla butter nut extract, added a 1/2 cup of heavy cream, 1/2 cup of flour, and omitted the pecans.

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kac2research

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

so festive! I made this for our Thanksgiving dessert and it was quite a hit. turned out very well with only 1 small crack, which I think happened because I didn't run a knife around the edge before I shut the oven off and let it cool for an hour. lesson learned. next time I will consider holding back less batter for the "plain" swirling part, the whole cup of batter was too much on top of mine (I used an 8.5" springform pan) and I didn't quite get the marbled top I wanted. still tasted great. I'd also recommend refrigerating the separate layers for the cleanest marbling effect. thanks for sharing!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 1, 2008

Tasted too much like pumpkin pie and not enough like cheesecake. I'll go back to the old recipe I used to use.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 1, 2008

For all who read reviews and tweak! This recipe is amazing! I made it for Thanksgiving to take to the neighbors and everyone raved! I adjusted the recipe to serve 18 and it filled out my springform perfectly. Eggs and cream cheese were brought to room temp before I started. I followed the recipe as changed with the new serving size exactly. Except: Added 1 tsp pumpkin pie spice to the pumpkin filling. Note - If using your mixer use the paddle attachment not the wire wisk. Also, still only need about 3/4 C filling to marble in. Baked at 325 for 70 minutes, with a pan of water on the lower rack - couldn't do a water bath my springform pan leaks. When the time was up, I turned the oven off and opened the door. Left in the oven cooling for 1 hr. Then moved to the counter to cool another 1 1/2 hrs before moving the fridge. ABSOLUTELY NO CRACKS! Crust and filling was perfect! Great recipe, has been requested for Christmas as well.

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Kathryn

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Marbled Pumpkin Cheesecake

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