Reviewed: Nov. 6, 2009

My guys LOVED this! Will def use again! :)

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JessaBug83

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Martinez, California, USA

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Reviewed: Oct. 24, 2009

i made this with my son we had fun and it tasted really good. my older son loved it, i think i should of added maybe another cream cheese because it was to much pumpkin other than that it was pretty good

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bernadette

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Reviewed: Oct. 24, 2009

Made this, it's in the fridge now waiting for tommorow's Halloween get together =) I used a gungersnap cookie dough [[baked]] as the crust; pretty excited to see how it turns out!!! Unfortunately it cracked. Horribly. It was really easy an was able to get two pies..was prepared for one. Haha. Will update manana. UPDATE:: It was delicious!!! I loved it, and as did those who cleared their plates. And the crust was good, too. I'll definately do that again. Thanks for this easy, easy, convinient recipe from your madre ^_^

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 9, 2009

This came out wonderfully. I doubled all the ingredients and used 1 - 30 ounce can of pumpkin pie mix (the kind that has all the spices already in it). This eliminates the need for the spices. I also used 2 - 9 inch graham cracker crusts. I also increased the baking time to 1 hour.

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Renee H.

Cooking Level: Professional

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Reviewed: Oct. 7, 2009

This worked well. I made my own pie crust (graham crackers - feh) and used homemade low-fat fromage blanc for the cream cheese and it still was flavourful and rich. Oh, and acorn squash for the pumpkin works well too - just bake it in halves, cool it, mash, and let sit overnight in the fridge in a cheesecloth-lined strainer. Handy when squash is dirt cheap!

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 6, 2009

I used my springform with a few TBSP of butter and a package of graham crackers crshed for the crust. (1 of the 3 that come in the box.) It is heavenly!

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anncox18

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Reviewed: Jun. 25, 2009

I used two cake pans sitting in a cast iron skillet with water to the rim of the cake pan. I also used a graham cracker crust and 2 cups pureed pumpkin instead of the can. This was delicious!

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cooksfor6

Cooking Level: Intermediate

Living In: Columbus, Montana, USA

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Reviewed: Mar. 9, 2009

I made this for my dad who is bedridden due to recent surgery, so I used low fat cream cheese and Splenda to try and make it a little healthier. It was a little dry for some reason but when paired with ice cream or simply covered in whip cream, it was perfect.

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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Feb. 26, 2009

So this was my first time ever making a cheesecake....made it for Valentine's day for my bf who loves pumpkin cheesecake. He thought it was amazing! The only thing I would change is maybe next time add a little more creamcheese to it....I topped it off with warm caramel sauce, awesome!!!

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Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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Reviewed: Feb. 4, 2009

Not exactly my favorite cheesecake, since I only have the Cheesecake Factory cheesecake to compare it to. But decently tasty! I halved the recipe for a 9-inch premade graham cracker crust, which ended up being just enough after my slight alterations, but it cracked in the oven while cooling. I put a little more than a cup of homemade pumpkin puree, 2 teaspoons of flour, 1/2 teaspoon cinnamon, and used a teaspoon of fresh ginger. I suggest using the full teaspoon of cinnamon for half the recipe, and adding flour if you prefer the more cakey texture for cheesecake. To marble, I just reserved about 1/6 cup of the original cheesecake mixture without pumpkin or spices and poured it over the mixture in strips, and then ran a knife up and down alternately through the batter.

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 18, 2009

A friend of mine is a caterer and I served this to her. She loved it! I followed some of the other comments...I increased the sugar and made it 1/2 cup white sugar and 1/2 cup brown sugar. I also added about 50% more pumpkin than the reciped called for. Used All Spice because I didn't have nutmeg. It was a great hit. Even the dog liked it (he got into the second pie as they were cooling down in the laundry room. Bad doggie).

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Jodi

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Reviewed: Dec. 26, 2008

I used one 9in. graham cracker crust instead of the two 8in. crusts and it didn't turn out. When I took the cheesecake out of oven, the crust was burned and cheescake was cracked. The filling tasted fine, but nothing spectacular. I do not think I will make this again.

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A_247

Cooking Level: Beginning

Home Town: Alpena, Michigan, USA

Living In: Clanton, Alabama, USA

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Reviewed: Dec. 18, 2008

For the past three years on my birthday, I've had a pumpkin cheesecake - but this have been my LEAST favorite so far. The pumpkin is overpowered by the thick, heavy cream cheese and the whole thing is far too rich. I'd try it again with a bit of citrus zest and half ricotta cheese in place of the cream cheese, but I don't care for this recipe the way it's written. I was very disappointed by my birthday cake this year.

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Annarie

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

Not bad however I thought it was a little heavy for the thickness or depth of final product than I was looking for. It also did not have the right balance between pumpkin and cheesecake for my taste.

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mrsdances

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Reviewed: Nov. 30, 2008

I liked this more than traditional pumpkin pie. You just cannot go wrong when you add cream cheese! I used a graham cracker crust and topped it with whipped cream. It was very good and everyone seemed to like the variation.

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gigikiwi

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 23, 2008

YUM! Like a few others, I used one 9-inch pie crusts (instead of the recommended two 8-inch). I also added a tsp of vanilla and 2 Tbsp of Flour. PERFECT!

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JenniferD

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

It's okay i only used this recipe bc i can't find my regular one, it was good but i definetly perfer my old recipe for it.

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angturtle

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 19, 2008

I like this. I used a big springform instead of 2 small pans; my crust got a little burned on the bottom but that's my oven and my failure to use a water bath. Other than that, delicious. Upon realizing I only had 1 egg, I had to replace the other egg with a spoonful of mayo. Just in case anyone's curious, that works fine. :)

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 4, 2008

This is really good. I did tweak it a little though. I added 1/4 t. of cloves, 1 T. of flour, and 1/4 c. of cream. Also, if you cook it until a knife comes out clean, it will be over done. I cooked it on a sheet pan with a little water in it until it no longer jiggled when shaken. I also topped it with caramel and whipped cream. YUMMMMM!

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Christy

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Reviewed: Sep. 9, 2008

I love this recipe! Its so easy and its my two favorite desserts put together!

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Brittany

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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