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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Reviewed: Nov. 20, 2006

Simple, delicious recipe. My husband thought it was great with cool whip.

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Dyanne

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Reviewed: Nov. 12, 2006

I made some changes to this recipe to make it suitable for my husband who is diabetic. I used splenda and added just a touch of vanilla extract. I also baked it in a single deep dish crust instead of 2 regular. It was very good, even our non-diabetic friends enjoyed it. It was very fluffy and light and had a nice smooth consistency. We added a dollop of sugar free cool whip and a few chopped pecans before serving. I will definitely make this recipe again.

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Boomersooner1955

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Aug. 2, 2006

I've made this twice now...the first time last Thanksgiving and the second time today. The first time I used regular pie crusts, but today I used a graham cracker crust and put it in a springform pan, covering the bottom of the pan with foil (outside of the pan) and placing in a water-bath to bake.

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MRS_KNEAR

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Reviewed: Jun. 8, 2006

This was not enjoyed by anyone in my house. I was *so* disappointed. We love pumpkin pie & cheesecake so I was expecting this to be a big hit. It wasn't! The texture was awful, the spices were way off, and it was not sweet. We topped it with LOTS of Cool Whip and pecan pieces but never finished half of the pie. I would omit ginger & increase the sugar for starters if I ever attempted this recipe again. Sorry!

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: Dec. 14, 2005

I think more pumpkin could be added here, as the pumpkin flavor was very very subtle. Good, creamy texture though, everyone loved it. Also, I used canned pumpkin pie filling which includes all the spices so it was super easy!

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FOOD_DIVA

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Nov. 27, 2005

DO NOT put this into two pie pans! Mine came out so thin they were difficult to enjoy.

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JENPHILLIPS

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Reviewed: Dec. 10, 2004

USED CLOVES INSTEAD OF NUTMEG. WAS GREAT "PIE", BUT DIDN'T TASTE LIKE CHEESECAKE. WILL USE AGAIN FOR PUMPKIN PIE, BUT WILL TRY ANOTHER RECIPE FOR THE CHEESECAKE TASTE.

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BAKERTYPE

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Reviewed: Oct. 30, 2004

Very good. I used this recipe for cupcakes instead of pie and turned out great. Added a little more spices and sugar. Put in cupcake liners with vanilla wafers for crust and baked for 20 min at 325. Topped with whipped cream and a sprinkle of cinnamon and they were great little treats.

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MSANTI

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Reviewed: Dec. 30, 2003

Yummy with cool whip!

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HSNICKERS

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Reviewed: Dec. 2, 2003

I will never make a plain pumpkin pie again. This was outstanding.

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LINDAKEY

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Reviewed: Nov. 23, 2001

Fabulous! I liked it better than regular pumpkin pie. I used low fat cream cheese too! My family seemed disappointed when they heard there was no regular pumpkin pie, but after tasting it they were very impressed!!

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