Reviewed: Oct. 30, 2008

Really great, easy cheesecake. I made this last night for my husbands birthday and it was beautiful. The crust is amazing, worth the extra effort. I only had a 8 inch pan and it worked great. Next time I may use 3 cream cheeses just to get a taller cake. This is a keeper!

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Tania

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Scotts Valley, California, USA

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Reviewed: Oct. 27, 2008

Probably one of the best cheesecakes ever! I used homemade gingersnaps for the crust and followed the advice on separating the mixture in half. Great recipe!

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BAT27

Cooking Level: Intermediate

Living In: Inver Grove Heights, Minnesota, USA

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Reviewed: Oct. 25, 2008

Fabulous! I made this for my brother for his birthday and he loved it! The gingersnap crust is wonderful. My husband said it was one of the best cheesecakes he's ever had.

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momlovestocook

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 24, 2008

This has got to be the best pumpkin cheesecake recipe ever! After reading some of the review I decided to make the 18 serving cheesecake and it made a very beautiful presentation! I followed the recipe word for word minus the crust (I used mostly graham cracker and very few ginger snaps)! I cannot wait to make this cheesecake again! Everyone raved at how wonderful it was!

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USMCfamily

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Reviewed: Oct. 23, 2008

This is an excellent recipe, easy to make and really tasty. I had never made a cheese cake before and it was so easy. I used the blender to crumble the cookies to make the crust. Everyone loved it.

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Gabi P.

Home Town: Pasadena, California, USA

Living In: Montauk, New York, USA

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Reviewed: Oct. 16, 2008

This was wonderful. I altered the crumb recipe by using ginger cookies, shortbread and 1 tsp cinnomon and 1/4 tsp ground ginger. I then lined muffin tins with muffin liners and filled with crust which I baked for approx 10 min. Then I spooned the mixture into the cups. Made about 18 mini cheesecakes. Perfect for my entertaining purposes. Will definately make again.

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wannaBgourmet

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

HA! HA! First time making a cheese cake EVER, I dint realize you needed a special pan so mine kinda got burnt... All in all it still was ediable.. Im WAY excited to make is properly next time!! HA! HA!

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sarahedutton

Cooking Level: Intermediate

Living In: Elko, Nevada, USA

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Reviewed: Oct. 13, 2008

Got an almost identical recipe from Kraft. The only changes were that the filling called for 3 eight ounce packages of cream cheese instead of two and added a dash of ground cloves to the other seasonings. YUM! This is excellent, very easy to make. Just watch your baking times - I only baked mine for 39 minutes, and was surprised to find it done already.

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ANGELCUDA

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Reviewed: Oct. 12, 2008

This one is a keeper! I added one additional tsp of pumpkin pie spice. I reduced the cup set aside to only half a cup but I think next time, I will do 3/4 cup. I put the batter in the fridge for about 20 minutes before I did the swirling. I did fine with the crust but doubling the crust would give you more to work with. It is a very short cheesecake which I didn't mind but doubling the whole recipe would make it taller. I didn't do the water bath but I didn't get any cracks either. Will definitely make again!

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Cassey

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Reviewed: Oct. 11, 2008

Made this for my daughter's 17th birthday. The whole family loved it. She wants me to make it again for Tahnksgiving instead of pumpkin pie...it wasthat good. Topped it w/a little whipped cream and an extra sprinkle of nutmeg. Yum!

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Oct. 11, 2008

I thought it was a great recipe but I added some umph. I used pine nuts instead of pecans (but that is just because I hate pecans, completely personal), made it into 3 8oz packages of cream cheese, 1 1/12 cups of pumpkin, 1 tsp cinnamon 2 (instead of one) tsp vanilla 1/4 teaspoon allspice, and 1 c whipping cream which I whipped and then folded into the mixture before baking. It became much less dense and subtly spicier.

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iclash

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Reviewed: Oct. 6, 2008

Delicious pie, my only complaint is that it was very rich and heavy...but that's not really even a complaint because that's exactly what cheesecake is! The marble looks gorgeous and bakery-quality. This didn't last long, it disappeared in a few hours!

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Kim

Cooking Level: Intermediate

Home Town: Park Ridge, New Jersey, USA

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Reviewed: Sep. 29, 2008

This was great!! This was my 2nd attempt to make a cheesecake. This was easy. I followed the suggestions of half graham crackers and half ginger snaps. I couldn't taste the ginger snaps, next time i will follow the recipe! I also made the filling first and put in the fridge, worked great.

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Eve

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008

Yummy!! Perfect cheesecake for the fall weather we have been having here in Michigan! Thank you.

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Cinbin

Cooking Level: Expert

Home Town: Ironwood, Michigan, USA

Living In: Kalkaska, Michigan, USA

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Reviewed: Sep. 14, 2008

Good - I added an additional 1 t of pumpkin spice to the mix and followed the others advise for the swapping of step 1 and 2. Overall I would say it tasted more like pumpkin pie than pumpkin cheesecake however, that didn't stop everyone from eating it all up.

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 7, 2008

I read all the reviews before making this and it turned out to be the best cheesecake ever! Made the batter first, adding 1tsp of nutmeg, and 1tsp of cinnamon for more flavor and then put the batter in the fridge while the crust baked. This helped with the marbling. Also, I only used 1/2C of white batter instead of a full cup. That seemed to be too much to get a pretty marbling. Made for my mom's birthday and everyone raved and said I should bring this instead of pumpkin pie to Thanksgiving this year!

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Pinky1013

Cooking Level: Expert

Home Town: Noblesville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 23, 2008

Amazing! I was nervous about baking this especially because my husband had high expectations, but it turned out great. I took it out when the middle was still a little jelloy. I also had a pan of water in the oven with the cheesecake and it didn't crack at all. I thought it was better after it had been totally cooled. I'll be making this again.

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emohagen

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Reviewed: Feb. 14, 2008

This was the first cheesecake I ever made. I followed the recipe and it turned out great. The marbleling is so easy and looks so professional. The secret is in the crust, I used my blender to crunch up all the cookies and nuts.

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Amy Abert

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Reviewed: Jan. 3, 2008

This is excellent!

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Jessica

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Reviewed: Dec. 28, 2007

Delicious! I swapped out 1/4 c. of the white sugar with brown and only used 2 eggs. It was so tasty and very attractive. Perfect alternative to traditional pumpkin pie on my Thanksgiving table.

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