Reviewed: Oct. 20, 2009

Great! I am wondering how it would taste with a crust made with GINGERSNAPS! YUMMY I bet!

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hawgwild

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

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Reviewed: Jun. 22, 2009

I was looking for a recipe for Father's Day because my finance loves anything made with pumpkin. This was perfect! Exactly what I was looking for. Simply ingredients, not complicated at all and great time saver. I made it from the night before and let it set in the fridge overnight. It's well worth the wait. I just did two little things different suggested by a couple of the other viewers. I added a teaspoon of cinnammon and add 1/4 cup more pumpkin puree. Oh ! and I also added a dash of cloves in the batter. I would try it next time in a 10 "pan lined with foil paper next time. I swear I think I ate like 3 slices of this pie. I drizzled some caramel over the pie, then topped with a scoop of French vanilla cool whip and springled with some shaved dark chocolate on top. SIMPLY DELICIOUS!

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Nov. 26, 2008

Absolutely Awesome!!!

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Debi Urban

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Reviewed: Mar. 30, 2008

I loved this, but no one in the family was quite taken by it. The pumpkin flavor overwhelms the cheesecake, so if you prefer the former over the latter, this is the cheesecake for you. Added extra cinnamon; the crust is amazing.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Mar. 14, 2008

Amazing cheesecake!!! the walnuts give it a delicious taste. I plated it with Carmel platescrapers. Everyone raved- this is coming back for thanksgiving!

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chefpastrychick

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Reviewed: Nov. 16, 2007

This dessert was very easy to make and was a huge hit with my family. I would highly recommend it for the holiday season.

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Jen2007

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Reviewed: Oct. 3, 2007

awesome!! We added a dallop of whipping cream.

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Rachel K

Cooking Level: Intermediate

Living In: Landmark, Manitoba, Canada

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Reviewed: Dec. 29, 2006

This is the first cheesecake I have made using a springform pan. It was very easy and tasted great! I used a 9" springform pan and did spray the bottom and inside with Baker's Joy. For the filling I used almost the entire 15 oz. can of pumpkin and added extra cinnamon. Will definitely make this again in the future!

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Missouri Mom

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2006

This was my first time making a cheesecake. I used 2 teaspoons of pumpkin spice and the recommended 1/4 teaspoon of cinnamon instead of the other spices. I used cinnamon graham crackers for the crust and added some walnuts. This was a great recipe! The pumpkin flavor is bland however I like it like that. I recommend adding more pumpkin if you like the pumpkin flavor. I also recommend adding an additional teaspoon of cinnamon if you like the cinnamom flavor. Everyone loved it!

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Joyce

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Reviewed: Nov. 26, 2006

This was creamy and rich -- just the way a cheesecake should be! I used pecans instead of walnuts, and it was wonderful (it's the nuts I had in the cabinet). Excellent recipe!

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STEFF88

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Nov. 25, 2006

This was easy to make and delicious! I used a 9 inch springform pan and cooked it for an additional 10 minutes. My family and neighbors loved it.

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jodi8442

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Reviewed: Nov. 1, 2006

This was my first time making cheesecake. It was fantastic! I was surprised by how easy it was to make! I used a 9 inch springform pan and skipped the nuts entirely (both in the crust and the topping). I also didnt have the ginger or cloves, so I just skipped it, and it was still great. I used honey graham crakers, and I used 1 cup intstead of 3/4 so I could have a deeper crust. The filling was perfect, I had to cook it a bit more that suggested, about 45-50 min. My boyfriend and coworkers all raved about it! Not too pumpkiny, not too cream-cheesey. Perfect!

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