Reviewed: Oct. 20, 2009

Made this cheesecake lastnite along with my gurls...turned out really good, we did 4get to add the sourcream thing on top but none the less came out reallly great! Will definately make it again

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Chrys

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Reviewed: Sep. 29, 2009

Turned out good! I had my 6 yr old son helping and distracting me so I put all the brown sugar in the filling (but still turned out good) All the kids and husband loved it. It took 1 1/2 hours to cook and seems to firm up in the fridge too. Will make it again, maybe with a little less help....

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LooHunter

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Reviewed: Sep. 24, 2009

This was a good base recipe. I used more as a guide then following it to the letter. I used pre-prepared graham cracker crust. It took alot longer to cook then the original recipe states. I sprinkled crushed pecans on the top and it was a hit.

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BIO1024

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Reviewed: Jun. 18, 2009

This is a fantastically delicious cheesecake. A huge hit! Just a little comment for assured success. The cooking time has to be at least 1 1/4 hrs for the filling. We used a food processor as there is no way the mixture would have mixed properly in a deep blender. Also, we used a spring form pan for a great shape and natural vanilla in the topping which was another crowd pleaser. We also used already crushed graham crackers and crushed walnuts on top as a final garnish. We can't wait to make this cake again!

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joanshelby@yahoo.com

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Reviewed: May 17, 2009

turned out really good, easy to make as long as you have a blender and add the mixture SLOWLY! We added whipped cream on top and drizzled it with caramel and served with vanilla ice cream, everybody loved it! will make it again!

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MALETVETTE

Cooking Level: Expert

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Reviewed: May 2, 2009

I love this recipe except i would have to agree with another review. I also could not get the center to cook right. I did it exactly the way it said but 30 minutes was not enough time for the cooking process. I will try this recipe again and will try cooking it for much longer.

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michelle brown

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Reviewed: Dec. 2, 2008

Easy and excellent!

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dogmom

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Reviewed: Oct. 30, 2008

I cut the recipe in half to fit one graham cracker crust. turned out beautifully.

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CACTUSJUICE67

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Oct. 10, 2008

I felt like it was missing something. i followed the recipe exactly and was disappointed in the flavor. I'll keep looking!

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stefanie1981

Cooking Level: Intermediate

Home Town: Pewee Valley, Kentucky, USA

Living In: Cape Coral, Florida, USA

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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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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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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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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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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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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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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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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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CYNDIM1

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Perfectly Simple Pumpkin Cheesecake

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