Reviewed: Feb. 19, 2011

My husband loves this cheesecake. I substitute the graham cracker crust for ginger snaps. Just put the ginger snaps in the food processor. It's a perfect little kick to the recipe.

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Reviewer:

Deeba

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Reviewed: Nov. 26, 2010

simple recipe that was ready in half the time of other recipes. Fabulous new way to do the crust. I double the spices and my family loved it. one can never have to much cinnamon.

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Reviewer:

marie6x7

Reviewed: Nov. 26, 2010

The flavor was great, but like another reviewer, I had issues getting the center to set. I also thought the top layer was a bit thin. If I were to make this again, I think I would cut the main recipe in half and make it pie sized. I would probably keep the topping amounts the same though.

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Reviewer:

Rachel

Reviewed: Nov. 26, 2010

Don't be fooled by the sexy photo - this dessert came out so ugly I almost did not serve it to guests. Lining the pan with foil makes the sugar-butter on the "crust" (which left must to be desired) stick to it and the "crust" got ripped up trying to remove the bars. The foil just made a plain-old-mess. The flavor was "OK", at best, and wasn't worth the hassle of digging out the bars.

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Reviewer:

Kristie

Cooking Level: Intermediate

Reviewed: Jun. 15, 2010

The crust in the recipe was not impressive. It stuck to the foil. I recommend that you use the regular graham cracker crust. The filling tasted great and was so easy to mix in my smoothie machine. I did have to bake it at least 15 extra minutes after adding the sour cream layer. I will be searching for a different recipe.

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Reviewer:

DebbyV

Cooking Level: Intermediate

Home Town: Edinburg, Illinois, USA

Living In: Decatur, Illinois, USA

Reviewed: May 7, 2010

Yum, yum ... this is baking as we speak to celebrate my mom on Mother's Day this Sunday. So far, everything I've snitched while putting it together has tasted fab so I can't wait to try the finished result! Do take care when spreading the hot butter and sugar over the graham crackers, this is VERY hot and could result in a nasty burn!! (As it did for me!) I've put the second layer on and after 7 minutes it is still not set. I shall post a photo when it's complete. Finished product is wonderful! If you're not a sour cream fan you won't like the top layer.

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Reviewer:

Shans

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

This was the best cheesecake recipe I have ever made. Very mild pumpkin flavor. I didn't follow recipe exactly, I used two pre-made graham cracker crumb pie pans. The sour cream topping gave it a nice "something extra". The entire family loved it.

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Reviewer:

lisa1216

Reviewed: Nov. 15, 2009

Made this for the hubby's birthday as he loves both cheesecake and pumpkin pie -- It was a big hit!! Nice teture, moist, even blend of pumpkin and cheesecake flavor. I will make this one again!

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Reviewer:

inksmommy

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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Reviewer:

Chrys

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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