Reviewed: Feb. 22, 2002

Well I liked it but when I brought it to work it sat in the fridge for a while. Maybe people were just being polite but they didn't gobble it right up. They said they liked it but didn't have seconds. Hmmm.

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MUSCLETART

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Reviewed: Dec. 3, 2001

I thought it was o.k., but no reviews like I have had before. I probably will not make this again!

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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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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Rebslo

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Reviewed: Nov. 22, 2001

This recipe was alright, but I still prefer regular pumpkin pie. I thought the cheese made it tooo creamy and the taste was a bit overwhelming. My family liked it though!

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CHOCOLAT4

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Reviewed: May 28, 2001

I love the mild taste of the pumpkin the cheesecake gives. Great

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LASMOOTHIE

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Reviewed: Jan. 22, 2001

This has become a new Thanksgiving tradition at our home! Great recipe!

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HRL

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2001

this was great. i never thought i'd be able to say "i'll just whip up a cheesecake" i always thought it would be a hassle but it was as easy as homemade cheesecake gets. i used a gingersnap crust and everyone loved it, it disappeared in no time!

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LALA:)

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 29, 2000

I found this cheesecake to be a little bland compared to the other pumpkin cheesecake recipes I have tried (see the Eagle Brand link and the maple pumpkin cheesecake). It was a good cake, just not the best.

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ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Nov. 24, 2000

This was really good. You would think the pumpkin flavor would over power the cream cheese, but it really is less pumpkiny than pumpkin pie. I added a couple scoops of sour cream and cooked it for one hour. I also used a graham cracker crust from scratch in a springform. It was great!

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ASCARLSON

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Reviewed: Oct. 8, 2000

This was really easy and it turned out beautifully. The cream cheese flavor balances out the pumpkin taste perfectly.

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CJASHEEHAN

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Reviewed: Sep. 23, 2000

Fantastic. Got raves from every adult who tasted it.

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PSHEY

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Reviewed: Feb. 12, 2000

This recipe was a big hit during the Christmas season! Not as sweet as most pumpkin pies, but flavorful and quick to prepare. Try it with sweetened, amaretto-laced whipped cream. Delicious!

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