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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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COLLEGECHEF1

	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


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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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Jaclyn G.

	Cooking Level: Beginning Home Town: Newport Beach, California, USA Living In: Seattle, Washington, USA
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Reviewed: Oct. 21, 2006

This was such a wonderful recipe, I made it for a party and it all went! It was a nice little twist to the normal pumpkin cheescake.

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Ang D.

	Cooking Level: Expert Home Town: Marietta, Ohio, USA Living In: Orchard Park, New York, USA
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