The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 8, 2004
This wasn't much different from a pumpkin pie. I didn't get rave reviews - rather "its pretty good". So I am giving it 4 because its a good pumpkin pie - but whats the point of the cheese?
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Cooking Level: Expert

Home Town: Rome, Lazio, Italy
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 30, 2004
I made this with a graham cracker crust instead and it was a hit! Next time I'll make it a little fluffier...maybe by adding a bit of flour like another person suggested?
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Cooking Level: Intermediate

Home Town: Norwood, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 28, 2004
This was a good recipe, though I tweaked it to make fuller pies. The recipe isn't quite enough to make 2 full pies. So if you add 1/3 of what the recipe calls for, to what you've already got, it should be enough to fill 2 pies. I wanted a more cream-cheesy feel/taste, so I added more cream cheese and cut down on the sugar. For my preference, it was a creamier not-so-sweet flavor. All in all everyone loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 24, 2004
I used all low fat ingredients and it turned out fabulously!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 22, 2004
Very yummy. not to heavy like cheescake but very nice flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 22, 2004
Excellent pumpkin cheesecake. I used splenda instead of sugar and I also 1 1/2 times the recipe. This made 2 deep dish pies. Very good and creamy!
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Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 12, 2004
Easy! Easy! Easy!! It also was pretty good! Will keep this recipe!!!
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Cooking Level: Expert

Living In: Freehold, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 31, 2004
Really a fantastic recipe. I had a party and everyone was raving! Thanks! I used fresh pumpkin. Just scoop, peel, cube, boil, and puree in the food processor. Also, making a crust from scratch takes minimal effort and is well worth it in the end. There are recipes on this site, but basically add lots of melted butter to crushed graham crackers and sugar, bake for a few minutes, and refrigerate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 29, 2004
This was a huge success with the office. Everyone wanted the recipe. I followed everything exactly, although I did have trouble trying to fill up the second pastry. Everything great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 15, 2004
This is an excellent recipe! I made these 2 cheese cakes for 25 people, and I never heard the end of it. Even people who didn't really like pumpkin loved this cheese cake. Had an uncle come visit me the next day and said he heard all about this cheese cake and needed to try it. Will be on the desert menu for years to come! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 27, 2004
Not only is this recipe easy, it's delicious! My husband absolutely loved it, and my son that hates pumpkin anything loved it too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 24, 2004
I LOVE pumpkin pie, and I never did like cheesecake all that much, until my sister cam to town for Christmas (2003) and we made this. I am in love with it!!! I am actually making tomorrow myself! Again, I love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 30, 2003
Everyone loved this! It came out great.
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Cooking Level: Expert

Home Town: Everett, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 28, 2003
This was pretty good, although I did make quite a few changes. I used graham cracker crust. Added 1/2 cup sugar with 1/2 cup brown sugar, let out the ginger and added 1 1/4 teaspoon pumpkin pie spice, 1 teaspoon vanilla, 1 tablespoon flour and baked in a spring form pan like a regular cheesecake. I think next time I will try adding an additional package of cream cheese and a little more pumpkin pie spice just to get a little more cheese flavor. Thanks for the idea!
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Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 23, 2003
This pie had great flavor, and it is worth making again! It took me all but 5 min to actually mix up the ingredients and it came out great! There is only one thing I will try next time and that would be to bake it in a deep dish pie shell instead. I found that the 8in reg. pie shell knocked off the crust to pie ratio and I could have used more filling, it cooled down to a really thin pie. But otherwise a must try for pumpkin lovers and cheesecake lovers, it wasn't to overbearing.
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Cooking Level: Expert

Home Town: South River, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 23, 2003
I loved this reciepe for it's ease of use. Instead of using the ready made pie crusts (which is a huge time saver), I made a cookie crust. No matter - the pie tasted divine, wasn't overly rich and was silky smooth. As an alternative, I used low fatfat free cream cheese and you wouldn't even know the difference!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 18, 2003
When I first tried this recipe, I was very skeptical. I don't like pumpkin pie (neither does my husband), but when we first tasted the end result of this recipe we fell in love with it! I make it all the time as a substitute for pumpkin pie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 7, 2003
This was an excellent cheesecake with a very slight pumpkin taste.
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Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 30, 2002
Good stuff - I made this for my Aramaic class and they were thoroughly delighted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 20, 2002
YUM!!! This pumpkin cheesecake was super-easy to make and it was delicious. Accidentally, I used only one pie shell and it still turned out fine. My guys really loved this recipe.
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