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Reviewed: Jan. 7, 2008

This was wonderful and everyone enjoyed it more than a pumpkin pie ! I made the traditional graham cracker crust, but the filling is what makes this incredible : )

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1 user found this review helpful

Reviewer:

SUSANOL

	Cooking Level: Intermediate
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Reviewed: Nov. 25, 2007

This turned out wonderful tasting. The only problem I had was getting the center done. I let it cook an extra 20 minutes, and yes, the oven had been preheated, but it still wasn't set. I added the last layer and baked that until it was set, but the center of the pan did not ever fully set.... The taste was extraordinary though. I would make it again.

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1 user found this review helpful

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bratmonkey

	Cooking Level: Expert Living In: Kansas City, Kansas, USA
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Reviewed: Oct. 30, 2006

Excellent and easy to make!

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3 users found this review helpful

Reviewer:

AC14836


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Reviewed: Jun. 30, 2006

I love this recipe. I don't care for pumpkin pie, but i love cheesecake and decided to try this one out. I chose to use 2 store bought pre-made graham cracker crusts and it was wonderful.

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12 users found this review helpful

Reviewer:

Drea

	Cooking Level: Intermediate Home Town: Springfield, Missouri, USA Living In: Osage Beach, Missouri, USA
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Reviewed: Dec. 12, 2005

This was a yummy addition to my Thanksgiving feast!

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38 users found this review helpful

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hurleygirl73

	Cooking Level: Expert Home Town: Redwood City, California, USA Living In: San Jose, California, USA
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Reviewed: Dec. 5, 2005

This recipe is Amazing! I have made it several times and alsways it is a hit!! Be prepared to double the recipe because the first two will be gone before you can blink!! Also (someimtes I substitute with a premade graham crust & is just fine...Great with a topping...I use 1 cup chopped pecans, 3/4 brown sugar, 6 tbs chilled butter cut in squares, mix well and spread evenly, refridge overnite!) This recipe is cheesecake Heaven for sure!!!

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41 users found this review helpful

Reviewer:

Jessica Ann

	Home Town: Cedar Rapids, Iowa, USA Living In: Bayside, California, USA
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Reviewed: Nov. 22, 2005

This recipe was great. I made it for a company Thanksgiving BBQ and everyone who tried it loved it! Instead of laying the graham crackers flat, I ground them up and added some brown sugar. I accidentally added all 1 3/4 cups of brown sugar to the pie filling, so then I still had to go in and add the other 1/2 cup to the sour cream topping. It turned out great though. I think the next time I make it I will probably add regular whip cream on top of the sour cream topping!

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40 users found this review helpful

Reviewer:

ADOBKINS


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Reviewed: Nov. 14, 2004

This is a easy to prepair recipe, my family and friends just love it. A granddaughter who won't eat pumpkin liked it and told her mom to get the recipe.

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51 users found this review helpful

Reviewer:

CYNDIM1


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