Reviewed: Dec. 6, 2010

I really wanted this to hit a home run. I should have read the reviews more carefully. Next time I will use the cinnamon graham crackers and more spice. I like the texture, but it was blan.

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Reviewer:

Linda

Cooking Level: Expert

Living In: Orono, Maine, USA

Reviewed: Dec. 6, 2010

Delicious! I failed a bit with the swirly-part, but I think that's more down to my artistic prowess! I'd never EVER made a cheesecake before, and this one turned out fine! I was struggling to get the middle to cook through, but eventually turned the oven off and let it sit there. It cooked through and didn't crack!

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Reviewer:

MrsWilson

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: York, Yorkshire, England, U.K.

Reviewed: Dec. 4, 2010

I made this for thanksgiving everyone loved it and said it was flavorful and not as heavy as other cheesecakes. I didn't add the nuts to the crust since we have someone with nut allergies. I would make this again

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Reviewer:

Zsmom

Reviewed: Dec. 4, 2010

This recipe came out reaaly good. I made it for one of the desserts for our Thanksgiving!

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Reviewer:

CLASSYLADY71118

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Reviewed: Dec. 1, 2010

This recipe was absolutely delicious. I got so many compliments from family, friends, and coworkers when I made it for Thanksgivings. I made them in a cupcake pan so it was easy to serve and was the perfect portion. Also, I mixed half cinnamon graham crackers with the gingersnaps to make the crust, which was great but I'm sure all gingersnaps would be too. Like others, I added a little extra spice, which I probably could have done more but it was still good. I also made sure to leave out the cream cheese until it got to room temp, and made the filling first and let it firm up in the fridge before adding to the crust. For my first time making cheesecake, this came out perfect and was surprisingly easy!

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Reviewer:

laurah

Cooking Level: Beginning

Reviewed: Nov. 29, 2010

LOVE this recipe....easy, delish and I love the marble look on top!

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Reviewer:

whatscookin

Reviewed: Nov. 29, 2010

Very very good, not hard to make.

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Reviewer:

kbmoon

Cooking Level: Expert

Home Town: Grand Junction, Colorado, USA

Reviewed: Nov. 27, 2010

Made this as an alternative to the Thanksgiving pumpkin pie... even my VERY traditional parents LOVED this... including my Dad who claims not to like cheesecake. I added a little extra pumpkin to the mis and reduced the temperature a bit to account for the darker pan. My first cheesecake ever... and no cracks!

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Reviewer:

hokiejenvb

Reviewed: Nov. 27, 2010

Deeeelish and so easy to make!!! It would easily be a five star except it needed more pumpkin and spices. Next time I will add the whole can of pumpkin. The gingersnap crust was absolutely fanastic!

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Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Nov. 26, 2010

Made this as an alternative to pumpkin pie this Thanksgiving. My whole family enjoyed it very much and kept on complimenting how it tasted very similiar to a pumpkin pie but better and "different", but it a good way! I will definitely be making this again.

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2 users found this review helpful