Reviewed: Apr. 25, 2012

awsome cheesecake just like moms home made pumkin pie :)

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Reviewed: Jan. 1, 2012

I made this for Thanksgiving and everyone liked it so much it was requested for Christmas. It is so easy to make. I use a salad shooter to crush gingersnaps b

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Char

Reviewed: Dec. 28, 2011

Great Recipe- however I found that the top browned much too quickly in the oven giving it a less than perfect appearance. Next time I would turn the heat down to 300 degrees and bake longer.

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spagnucco

Home Town: Sault Ste. Marie, Ontario, Canada

Reviewed: Dec. 19, 2011

This is an excellent cheesecake and I got numberous compliments when it was served at a Christmas party. I didn't change anything, though I will next time. Some people commented that it was difficult to swirl. I admit, mine didn't turn out that attractive either. However, since you cannot taste the difference between the white and pumpkin cheesecake, I say why bother? Next time I will mix it as one and serve with a drizzle of caramel topping and a dollop of whipped cream.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Nov. 26, 2011

This is an awesome recipe. Its really good and it looks great. I didn't use the Peek Freans cookeis, i jusrt used some gingerbread cookies i found, and the creamcheese packages don't come in 250g anymore, so you have to estimate but it still turned out great

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iluvbaking

Reviewed: Nov. 23, 2011

This cheesecake is so creamy and delicious! It's my husband's favorite! I have been making it for about 5 years now, and it's always gone before the pumpkin pie. Comes out perfect each time!

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Lilly

Reviewed: Nov. 23, 2011

Once you've tried this, you will NEVER go back to making a regular pumpkin pie for Thanksgiving or any other holiday! AND, you may not even want to wait for the holidays to make it, it's THAT good. I would recommend only taking half a cup of the white batter out for the swirl. I had about a quarter cup leftover and what I used for the swirl ended up spreading all over the top of the pie as it baked. So, use very little of the white for the swirl if you want it to look like the picture. I will say even if it does spread, it is only an aesthetic issue and does not negatively effect its yummyness!!!!!

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STACYPW

Reviewed: Nov. 17, 2011

This cheesecake is pretty darn tasty. I made it earlier this week to try it before the big T-day. The only changes I made were to bake the crust for 10 minutes at 350 degrees. I let it cool, wrapped the pan in two layers of heavy duty foil, poured in the filling and baked the cheesecake in a water bath. I think the water bath gives you a creamier texture. At any rate, it was delicious. I also found it tasted better the next day. The flavors seemed to intensify. I will definitely make one for Thanksgiving!

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KRISTINE

Cooking Level: Expert

Living In: Encinitas, California, USA

Reviewed: Nov. 15, 2011

Came out tasting great but it did not swirl even after following directions... Maybe I am doing something wrong, but it ended up looking more like a two layered cheesecake which was fine by me since it still tasted wonderful!

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tcjewell

Reviewed: Oct. 27, 2011

Sooo good!!! My husband and I got a slice of swirled pumpkin cheesecake form the grocery store and surprisingly he loved it...he can be picky. He asked me to make one so I picked this one, which he liked better :-) I used about 20 or so Nabisco gingersnaps since the ones they called for were nowhere to be found, and I eliminated the pecans. It was so creamy and had just enough pumpkin flavor. Definitely a new fall favorite!

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