Reviewed: Nov. 27, 2011

I followed the recipe, except I used a graham cracker crust, real pie pumpkin, and fresh grated ginger. My guests couldn't get enough, and not a soul complained about not having pumpkin pie with their Thanksgiving meal. This really was better, light and fluffy, yet pumpkin-y enough to satisfy even the purists.

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3 users found this review helpful

Reviewer:

olivedee

Cooking Level: Expert

Reviewed: Nov. 20, 2011

I make it with a graham cracker crust and everyone loves it! Just crush some crackers with melted butter and sugar and line the pans with it :)

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3 users found this review helpful

Reviewer:

Kikki975

Reviewed: Jul. 26, 2011

I also have a diabetic husband, so I used fat-free creamcheese and Ideal sweetener. I also added 1/2 cup of greek yogurt and baked it in a water bath to reduce cracking because of the low fat. It was creamy and yummy and the calories are reduced to about 110 per servingg!

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4 users found this review helpful

Reviewer:

gizmo

Living In: Pottsville, Pennsylvania, USA

Reviewed: Mar. 11, 2011

Absolutely delicious

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5 users found this review helpful

Reviewer:

DeannaD

Reviewed: Jan. 28, 2011

We liked it! I would probably prefer to make the crust next time or try the graham cracker crust since it taste more like cheesecake. But the mixture is good. I'd make it again. Just be sure to mix well. The cheese could come out a tad chunky if you don't.

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6 users found this review helpful

Reviewer:

ADawn2009

Reviewed: Dec. 13, 2010

It was ok, but I didn't care for the premade crust. It just had a too graham crackery taste. The pie was not creamy, but that could be attributed to something I did.

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6 users found this review helpful

Reviewer:

Kristin

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

My wife has made this twice in the last month! Is a very quick and easy recipe but tastes just as good as the fancy cheesecakes. Would highly recommend

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8 users found this review helpful

Reviewer:

Jesse

Cooking Level: Intermediate

Living In: Hill Afb, Utah, USA

Reviewed: Nov. 30, 2010

I never baked a pumpkin cheese cake or pie... this recipe was easy and a total success among my family and co-workers... Thanks!

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5 users found this review helpful

Reviewer:

hw_ortiz

Reviewed: Nov. 28, 2010

We loved this cheesecake, pumpkin lovers and haters alike. Everyone liked it. I made a couple of modifications based on other reviews. First, I used crushed gingersnap cookies mixed with a teaspoon of sugar and some butter for the crust. Second, I used 2 1/2 teaspoons of pumpkin pie spice instead of the individual seasonings(which is essentially the same combo). I also used two cups of fresh pumpkin puree I had roasted and frozen from Halloween instead of the canned pumpkin. I only had enough filling for one cheesecake since I used a larger springform pan. I had to adjust the baking time to 75 minutes due to my modifications.

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Reviewer:

Sonya

Reviewed: Nov. 28, 2010

MMMMM MMMMMM good! This was extremely easy to make and very delicious! I topped mine with cool whip after it cooled because the filling doesn't "fill" the shell up which is fine because the cool whip made it even better, yum yum!

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4 users found this review helpful