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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annarie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrsdances

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gigikiwi

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JenniferD

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angturtle

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Savannah, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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. :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Christy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brittany

Cooking Level: Intermediate

Living In: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

this recipe was awsome. some of the cheesecakes took a longer to bake than said on the recipe. but the final result was great. my family and coworkers couldnt get enought. I am keeping this recpie. the only thing i did diffrent was, i used a grahmcracker crust instead of the waffers. turned out really well.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Xblackwidow20X

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

I wanted to make this on the quick for my husband, who's having a bad day. I had an extra can of pumpkin puree in the cupboard and some graham crackers I wanted to use up for a crust. I made a graham cracker crust from cinnamon graham crackers, 1/4 c. of melted butter and 1/4 c. of sugar. (For those of you who don't have a food processor to crush your grahams, use the ice crushing button to crush them.) I kept the cheesecake recipe about the same, only adding a little vanilla and used a tsp. of pumpkin pie spice. This dessert only took me about 15 minutes to throw together. I baked it in an 8x8 baking dish, which took longer to bake but turned out well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

This was good. I made it for Thanksgiving. We have several people in the family that can't have sugar. I used splenda and I thought it was wonderful.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

I first used this recipe 3 years ago and am still using it because it is that good. I never get any complaints and people who were way into pumpkin pie love this, and those that never really liked it definately love this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DEFIANT2345

Cooking Level: Expert

Living In: Saratoga Springs, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2007

This tasted great; I made it as a Thanksgiving desert. It was very delicate and tended to fall apart when I served it but no one seemed to mind! I made a simple syrup with brandy to pour on as a sauce and everyone loved it. I would make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily

Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA

Living In: Upperville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

This was a great recipe, but a little light on the sugar. I added 1 cup of sugar instead of 3/4. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

STACILUD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

good recipe but i used graham cracker crust and a pumpkin cookie cutter to serve it as pumpkin cheese cake bites

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mls1023

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA

Living In: Astoria, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2007

I am not a fan of cheesecake, thus I have never made one, but wanted to make a pumpkin cheesecake at the suggestion of a friend. This recipe got RAVE reviews from the three friends who tried it--all cheesecake fans. I made it with neufchatel cheese to cut on the fat, and no one seemed to notice any lack of flavor. I will make this again--thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Phyto

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2007

Pretty good. Make sure you let it cool the full three hours or else it won't set. I added a little more spice than what was suggested but overall it was pretty good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CookieeMonster13

Cooking Level: Intermediate

Home Town: Willard, Ohio, USA

Living In: Marion, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2006

Made this one after Thanksgiving to test it out for Christmas. Love it! Going to follow the advice this time and put it into one 9" graham cracker crust pan instead of two 8". This will definately be a family favorite for years to come. Thanks for the great recipe. It is sooooo easy!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

pixidust

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Summerville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2006

I made this recipe for thanksgiving, and it was an instant new family favorite. The recipe was simple and the cheesecake turned out beautifully, with amazing flavor. I made it with a gingersnap crust from another allrecipes.com recipe: 3/4 c snaps, 1/2 c ground pecans, 2T sugar, 2T brn sugar, 1/4 c melted butter, press into pan, chill 5 min, bake 10 min. I also topped it with 16 oz sour cream mixed with 1/3 cup sugar, 1 tsp vanilla and baked it an additional 10 minutes, at the suggestion of another allrecipes.com member. WONDERFUL RECIPE!

Was this review helpful? [ YES ]
23 users found this review helpful