Reviewed: Oct. 31, 2009

Very yumy

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Reviewed: Sep. 4, 2009

I use one 9 inch deep dish shell, and add just a bit of vanilla and a little extra sugar. It makes it unbelievably thick and sinful! I make this year round, as I am a cheesecake junkie and my husband could live on pumpkin pie.

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ANNABELLE79

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Reviewed: Dec. 10, 2008

This is a really good recipe for the filling. I made a graham crust with brown sugar and pecans and turned this into bars. (I didnt follow and direction for the crust) It turned out great, the bars go a lot farther, and with a tastey recipe who doesnt want too make more of it :)

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Ginnie

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 13, 2008

This is by far the best pie I have ever made. I accidentally bought Libby's Pumpkin Pie Filling, instead of the pureed pumpkin, so I omitted the spices. I also baked it on a graham cracker crust. Superb!!!

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LisaWags

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Reviewed: Nov. 1, 2008

My boyfriend followed this recipe while he was in NY and said it was the best pumpkin cheesecake ever! Even sent me a photo to upload to the recipe. If he likes it you're gonna love it!

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YumLover

Cooking Level: Intermediate

Home Town: Veracruz, Veracruz, Mexico

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Reviewed: Dec. 24, 2007

This recipe is very easy and tastes great. It tastes like you spend hours in the kitchen. Highly recommend.

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tanya

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Reviewed: Nov. 26, 2007

Boy! did this pie go over well. It is so much better than regular pumpkin pie and doesnt have that overwhelming pumpkin pie taste. Smooth taste and easy to make. I make 1 deep dish pie instead of 2 regular pies and it is much better. You will have some left over but just put in a oven safe dish and bake it with the pie. Add whipped cream and have a pumpkin cheesecake pudding. IT'S GREAT. This is our traditional pumpkin pie for ALL holidays.

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Leslee Miller

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Sun Valley, Nevada, USA

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Reviewed: Nov. 23, 2007

I didn't care for this recipe. The filling only filled the pie crusts half way up; the cream cheese made white lumps in the pie; and the filling was not very good.

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joanzer

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Reviewed: Nov. 22, 2007

This was yummy and SO easy to make! Like someone said before, I added some flour, 1 tsp and it still came out a bit runny. I also added some brown sugar and a little more that 1/2 cup pumpkin. It took much longer than 50mins to bake, I baked it for about 1hr 20mins and lowered the temp to 325 after 1 hr. It was so good! I'm sure it will be even better next time I make it.

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queensgirl75

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Bellerose, New York, USA

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Reviewed: Nov. 21, 2007

I did this recipe twice. The first time I filled a 9x13 pan and the recipe was VERY THIN. Then I tried again and filled one 8x8 pan and it was GREAT, much thicker! I also cut the cheesecake into squares and put them on top of ginger snap cookies for individual bite size pieces. I won a friendly dessert competition in the Non-Chocolate Dessert Category!

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Skylar's Mom

Cooking Level: Beginning

Home Town: Fairfax, Virginia, USA

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Reviewed: Nov. 13, 2007

I have made this two Thanksgivings in a row! People love it and are now expecting it! Depending on my mood, I will change up the crust from time to time or add it to a spring form pan. Great Recipe the way it is!

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Lab-RA-Dork

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Reviewed: Nov. 8, 2007

This was so great. It's not heavy in the pumpkin arena and was just heavenly. Filled my house with a wondrous smell.

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ZAFIRO80

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 31, 2007

This is the first type of cake/cheesecake/pie I have ever made and it came out great. It was easy and tasted wonderful. I added a lil extra sugar because some said it wasn't sweet enough and my pies needed to cook a little longer than 50 minutes. I took one to an office party and it was a big hit. Thanks for a great recipe.

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Molly

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 12, 2007

This is excellent. I use 1/3 less fat cream cheese, add 1/4 tsp. ground cloves, 3 1/2 Tbsp. flour & 4 Tbsp. milk. Adding flour gives the cheesecake structure. Since I prefer my cheesecake a little firmer, this works well and for those with the same preference, you may want to try this. I served this dessert for Easter and it went over very well with many compliments received. Good post!

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KVN2003

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2007

i'm following a low carb diet and this is a fantastic recipes if you do the following: cut the recipe in half, use splenda instead of sugar, and bake in a glass dish. When it's cooled, spoon into a dish with a dollop of whipped cream and you have a dessert (or breakfast) for only about 6 carbs!

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Traci

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Reviewed: Mar. 4, 2007

Really wonderful, and amazingly easy!!!

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COCHETA

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Reviewed: Jan. 4, 2007

I love cheesecake and pumpkin pie, so I was excited to try this. It lived up to my expectations, and my whole family enjoyed it as part of our Thanksgiving dinner. I used pumpkin pie spice, which has the cinnamon, ginger, nutmet, and allspice already in it, which simplified things. And I made only one deep dish 9" cheesecake instead of two 8" cheesecakes...would rather have a little leftover than two skimpy pies. I had to bake it a little longer, but it was worth it...delicious and would definitely make again!

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BERLYJANE

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Reviewed: Dec. 23, 2006

really really good fast and easy .......i don;t care for pumpkin or cheesecake but this is really good it is also great with splenda

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EJFUENTES

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Reviewed: Nov. 25, 2006

My step son loves pumpkin cheesecake and sadi this was better then they sell at the chesecake factory in the mall where he works. Everyonr that had a piece of it on Thanksgiving loved it!!!

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Steve M.

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Reviewed: Nov. 23, 2006

Very easy to make and was a big hit!!

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Gary C.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cedar Falls, Iowa, USA

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