Reviewer:

Reviewed: Dec. 16, 2012

Very tasty and simple! My co-workers who do not like pumpkin anything loved these! If you're on a budget then I recommend using cupcake tins and putting a gingersnap, vanilla wafer, or some other homemade cheesecake crust in the bottom. The Keebler mini tins run around $2.50 for a pack of 6, making it about $10 for the crust alone (you could make a whole other batch for less than that).

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Reviewer:

Jessica

Reviewed: Dec. 7, 2012

This is a delicious cheesecake recipe that is a little bit lighter than normal cheesecake. I cut the recipe in half and made this as a regular, full-size cheesecake using the larger size Keebler graham cracker crust instead of the mini graham cracker crusts. It was the perfect amount of filling for the crust. I baked it at 350 for 35-40 minutes, let it cool and then refrigerated it overnight. To serve it I topped it with whipped cream and a sprinkling of ground cinnamon. It turned out great and looked pretty on the plates!

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Reviewer:

kjw

Reviewed: Nov. 24, 2012

Quick and easy to make, my family really enjoyed these!

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Reviewer:

Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Nov. 23, 2012

Huge Hit! Perfect in the mini muffin pan for a bite size sweetness when you are stuffed on turkey and side dishes. I actually used the mini- muffin pans and it made >100. I would half the recipe if I made this again. Since the gingersnap cookie didn't fit, I crushed it and added just enough butter to make a crust. (I did 1 1/2 cups crushed cookies and 1/3 cup of butter ~ I will do half of this next time.)

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Reviewer:

Nancy

Reviewed: Nov. 1, 2012

Really tasty! I made it for my daughters school party. I made my own graham cracker crust and added some cocoa.

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Reviewer:

salewis

Cooking Level: Intermediate

Home Town: Newton, Kansas, USA

Living In: Norman, Oklahoma, USA

Reviewed: Oct. 9, 2012

So Yummy! It was my first time baking a cheese cake, and for a first timer, this receipt I find very easy to follow! Made them for Thanksgiving and everyone loved it! Made my own graham crust and also substitute canned pumpkin with fresh pumpkin puree.

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tsui_b

Reviewed: Oct. 5, 2012

This recipe is great! But beware: like another reviewer said, it makes wayyyyy more than 24 servings! I ended up making double that with this recipe. I didn't have any more graham cracker crusts, so I just made some crustless.

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Reviewer:

asmith17

Reviewed: Sep. 11, 2012

These were a hit at work and home! I used gingersnap cookies as my base -just plopped them in the bottom of the muffin tin (I used paper muffin cups but baking spray would work too). I left out the cloves and the pumkin spice since I didn't have any. I just doubled the nutmeg and cinnamon and added some ground ginger (about 1/2 to 1 tsp). I beat the cream cheese for at least 2 minutes and beat really well after each egg -this made it super smooth and creamy. Made waaaaaaay more than 24 muffin cups. I'll be making this again for sure!

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Reviewer:

mom2coconut

Reviewed: Dec. 9, 2011

Great recipe, and so easy! The only thing I did differently was use a gingersnap cookie as the base for each cheesecake - quick, easy and added extra flavor.

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