Reviewed: Dec. 16, 2009

I was unsure of whether pumpkin works well in cheesecake... but it DOES!! Great recipe - but be sure to chill thoroughly for at least 4 hours, or it will be too custard-pie-ish Delicious, and worth making for the holidays!!

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Reviewer:

Sam Nemati

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Altadena, California, USA

Reviewed: Dec. 16, 2009

Very good...and pretty easy to make.

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Reviewer:

cLionwoman

Cooking Level: Intermediate

Home Town: Concord, Michigan, USA

Living In: Adrian, Michigan, USA

Reviewed: Dec. 15, 2009

The comment I got from everyone on Thanksgiving is "that's different". It is, but it's also really good. Thanks for the recipe.

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Reviewer:

Las Vegas Tribune

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 15, 2009

AWESOME. I've never made a cheesecake this good before. I did add a LOT more spice, like everyone suggested, and refridgerated the batter for only about 20 minutes so it created a wonderful swirl. I made it for Thanksgiving and everyone loved it. I think I'll be making this a holiday tradition.

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Reviewer:

Bekkie

Cooking Level: Intermediate

Reviewed: Dec. 11, 2009

easy and delicious!

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Reviewer:

mckellister

Reviewed: Dec. 10, 2009

I have to say that I was fairly disappointed with this recipe. While it did look very pretty, it tasted far more like a sloppy pumpkin pie than a cheesecake. I should of added some allspice and ginger like others had recommended. There was too much pumpkin batter compared to cream cheese. If I were to try this out again, I would add one more package of cream cheese to the cream cheese mixture and add some more spices. I don't think I will make again.

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Reviewer:

orangepopsicle

Cooking Level: Intermediate

Reviewed: Dec. 9, 2009

I already had a pumpkin cheesecake recipe, but needed a good crust. I made this one with it, and it tasted great!

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Reviewer:

Sleepypenguin45

Cooking Level: Intermediate

Reviewed: Dec. 8, 2009

Great, easy and plan to make it again for Christmas! Changed nothing!

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Reviewer:

lovebugs_mom

Cooking Level: Intermediate

Living In: Prineville, Oregon, USA

Reviewed: Dec. 7, 2009

Wow this Cheesecake came out beautiful and tasted great. I did not have gingersnaps so I used graham crackers and it was wonderful. Next time I will try the gingersnaps. This will now be a Thanksgiving standard. I also scaled it to 16 (and used a 10" springform pan) and was glad because we had very little left and were happy for the little leftovers we had. If you scale it to 16 you don't really haveto adjust the crust. I did and had a little more crust than I would have liked. We prefer a thin crust.

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Reviewer:

LINDAKEEHN

Reviewed: Dec. 5, 2009

This is a great recipe! I made it for thanksgiving and my family devowerd it. I was serving and before I knew it, it was all gone. My family loves chocolate but my brother married someone who does not like chocolate. So I made this and it pleased everyone.

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