Reviewed: Jan. 5, 2008

I made this for Thanksgiving and the family loved it so much they requested it at Christmas. The cooking time does need to be adjusted. My pie was in the oven about 25 minutes longer than the recommended cooking time. I also put the pie in the freezer for about 45 minutes before I poured in the pumpkin layer. I serve it with Pumpkin ice cream.

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kellywin

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 3, 2007

DELICIOUS! Made this for Thanksgiving and it was well received by everyone. I highly recommend that this pie is served as chilled as possible for best taste and texture. Also, Be careful with the layering because it's very easy to end up with more cheese than pumpkin if your pan is at all shallow. Other than that, the previous tips to chill the cheese portion and double the streusel are right on the money. Thanks for a great pie!

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Brande Mae

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Reviewed: Dec. 1, 2007

This pie is WONDERFUL, it looked just like something that came out of a magazine, and tasted GREAT! i made it for Thanksgiving and it sure was a great hit!

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Heidi

Cooking Level: Intermediate

Living In: Bangor, Maine, USA

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Reviewed: Nov. 28, 2007

EVERYONE LOVED THIS! Somehow the pecans didn't cut it for everybody though - I made 2, one with and one without. Everyone agreed the filling was superb (and that's even with my authentic non cream cheese cheesecake made with ricotta & eggs sitting on the table)

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graceunderfyre

Cooking Level: Expert

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Reviewed: Nov. 28, 2007

I had a lot of problems with the struesel topping. I'm not sure if the butter should be softened at all. I normally make struesel by cutting up pieces of butter straight from the fridge, then mixing with my hands. Other than that, the pie was delicious! No burnt crusts, and not too rich.

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 26, 2007

Really good pie. I would recommend adding a little more sugar to the cream cheese mixture, my husband said it was a little sour. I also doubled the pecan topping and that went over well with my guests.

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BEKNJEN

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

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Reviewed: Nov. 26, 2007

Very yummy, however I really couldn't taste the cream cheese over the pumpkin, so it was just like a normal pumpkin pie to me. However I did do as other reviewers recomended and once I put the cream cheese layer in, I popped it in the freezer. It created a BEAUTIFUL result. WARNING: This will make one VERY full pie dish, I ended up using making two pies out of this recipie and it turned out perfect.

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shelleyrae33

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 25, 2007

wow, this pie was GREAT. not too sweet, not too rich, just perfect. i had people who didn't like nuts or the usual pumpkin pie who loved this. i made a few adjustments....i added a little pumpkin pie spice to cheesecake layer, and also to pumpkin layer, and...wait, all three layers! As suggested, i added 2T flour to pumpkin layer, and I also doubled the pecan topping, but next time i will not double the flour in it, it didn't seem to "melt" as well when baked....but it still tasted fantastic. This recipe is now my favorite, and i can't wait to have an excuse to make it again! Oh, and there was alot of pumpkin filling left, even though i used a deep dish pan, so i used it and extra pie dough to make a small pumpkin tartlet on the side.

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candyce68

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Hayward, California, USA

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Reviewed: Nov. 25, 2007

OMG!! This is a really great pie! We all were disappointed when this was gone! Just one tip though...regarding the struesel topping...make sure you have blended the butter through out the sugar mixture. That way it ALL melts and you dont have any sugar just standing there.

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JuicyLucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Nov. 24, 2007

I followed this recipe to the letter and it was awesome...no more plain ol' pumpkin pie for me.

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paul

Cooking Level: Intermediate

Home Town: Manchester, Kentucky, USA

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Reviewed: Nov. 24, 2007

I received a lot of compliments on this from my in-laws, they did say though it does go better with cool-whip or vanilla ice cream, but even just plain was fabulous. Will make this one again next year!

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Kristen

Cooking Level: Beginning

Living In: Gresham, Oregon, USA

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Reviewed: Nov. 24, 2007

This was really good! I took others' advice and doubled the topping ingredients. I didn't have any problem with the cream cheese marbling with the pumpkin layer; I refrigerated the cream cheese for 30 minutes and then poured it into the pie crust and put it into the freezer for about 20 minutes. It got rave reviews from everyone who would try it (several non-pumpkin pies eaters around the tables who wouldn't try it) Their loss!

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Terry

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Reviewed: Nov. 23, 2007

This pie was very good. Everyone loved it but me. However, I am not a pumpkin pie fan at all. So to say I liked this pie is a big deal. I will plan to mix the layers next time I make it and see how it turns out.

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JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 23, 2007

This is the best recipe of all the Paradise Pumpkin Pies on this site. The only thing I do differently is add one full cup of chopped pecans to topping instead of the 1/2 cup.

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Terry

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Miami, Florida, USA

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Reviewed: Nov. 23, 2007

I really wanted to like this recipe, especially after all the rave reviews, but my first attempt wasn't a success. The three layers were each tasty on their own, but even though I placed the cream cheese mixture/pie shell in the freezer for 40 minutes, it rose to the top of the pie while cooking. It wasn't a marbleized effect, just messy looking. The pecan topping covered it nicely, though. I added .25t maple extract along w/ the vanilla for the cc layer and cinnamon to the topping as others suggested, and it was very good. I did have leftover pumpkin but I just made a smaller pie w/ it so no biggie (and I followed the Libby recipe--this one seems a little bland). I guess I just expected more of a "wow" factor for the extra work involved. Also, I think this is meant to be served after chilling to set it. I will try this again because the pictures look so impressive and as I say, the layers are tasty, but since mine blended together it was just too much going on taste-wise.

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cooksforbears

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Reviewed: Nov. 23, 2007

Excellent recipe. I didn't have any problems with excess pumpkin mixture - but I did use a 10" shell. Also - I opted for a graham cracker crumb rather then pastry shell. It was a much nicer compliment to the cheesecake layer I think. This is a great pie to bring to holiday gatherings - and easily satisfies many cravings for cheesecake, pumpkin and pecan pies. Also - I did bake for about 30 minutes longer than the recipe called for - as it just didn't even come close to setting up in 50 minutes. That may be down to the fact I used a larger shell. Either way - took 1hr 20 min to bake.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 22, 2007

I loved this pie and will make again! I followed earlier suggestions and made a double batch of the topping and added the 2 tablespoons of flour to the pumpkin mix. I also added a teaspoon of pumpkin spice, just because I like the extra flavor. It came out well and everyone who tried it liked it and asked for the recipe.

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Michele C.

Cooking Level: Beginning

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Reviewed: Nov. 22, 2007

I really thought I would love this pie but that was not the case. It was okay.

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HALancaster26

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2007

This was very good, like everyone says. I made no changes to the pie portion, but doubled the pecan topping part for more coverage (I used a big old pie pan.) Chilling the cheesecake layer for 30 min once it is in the pie shell worked great- no marbling. Baked up evenly, set perfectly. Really impressive pie that isn't actually difficult to make. Served w/bourbon whipped cream at a potluck- won best dessert! Thanks!

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Jem

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 15, 2007

I have never made cheesecake before and must admit that I was intimidated by this recipe. I was interested in making it for thanksgiving but baked a practice one and used my co-workers as guinea pigs :-) They loved it and I did too! Not too sweet at all...it was great. I did add a bit of pumpkin pie spice to the cheesecake layer just to tie the flavors together. I also don't like nuts in baked goods, so left out those and it was still wonderful. Since it was a practice run I used a store bought graham cracker pie shell, the 10 inch one. The pumpkin layer still didn't fit in, I had a bit left over, no worries. I did put the cheesecake layer in the shell and into the freezer for 45 mins and my layers did not swirl. I will be making this for thanksgiving...I can't wait to show it off to my family!

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