The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 25, 2008
VERY VERY good! Really easy to make. If you like ginger snaps then definitely do a ginger snap and toasted pecan crust and double the recipe! Served with whipped cream and a caramel sauce (just 1/4 water, 1 cup sugar, bring a boil and let it reach a golden color, slowly add 2/3 of a cup of warm whipped cream, and whisk- let cool and store covered in fridge). Will make again and again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Oct. 18, 2008
This was awesome! The only thing I changed in the actual recipe was to use nutmeg and cloves in place of the mace. I added a whipped cream frosting (4oz cream cheese, 1/2 cup sugar, 1/16 t. salt, 1/2 t. vanilla- beat together until smooth and fold into 3/4 heavy cream that's been whipped until stiff peaks formed.) to the top and drizzled on the maple syrup glaze (without pecans). So yummy!!!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 15, 2008
I made this cheesecake for my friends in my card club and they loved it!! This recipe is very easy and so very good. I did not change a thing. The pumpkin and spice flavor was just right. Not too strong. And the crust just may become the crust I use for all my cheesecakes. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Mount Vernon, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 6, 2008
This cheesecake was awesome. Very good flavor. A little time consuming to make but well worth it. I did get a large crack on the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Sep. 29, 2008
Unbelievably good !! I served this at a party and it went so fast I didn't even get a piece..
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Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 22, 2008
Unbelievable!!!! The best ever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 11, 2007
One word, AMAZING!!! I loved this recipe! I made it for Thanksgiving, and even the family members who hate pumpkin ate it right up and complimented it. It was also very easy to make. I will definitely make this several times in the future :)
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Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Ozark, Missouri, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 2, 2007
This cheesecake was amazing!! I can't eat nuts, so I just made a standard graham cracker crust, then I omitted the lemon extract, added extra pumpkin, and used pumpkin pie spice and cinnamon in place of the other spices and it turned out great! I also made this into individual servings by baking in muffin cups (filled almost to top) for about 24 minutes. Recipe made about 30. I will definitely use this again!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 27, 2007
This recipe was the hit of Thanksgiving dinner! Everyone raved about it and requested it to be on next years menu! Yes, there are a lot of ingredients but it was easy to make. I did change the crust a bit. We don't care for pecans so I used crushed ginger snap cookies with the graham cracker to make the crust. I read this combo in another recipe and it worked perfect in this one! You gotta try it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 27, 2007
This was awesome. I cooked it for too long and forgot to put the whip cream on afterwards and it was still amazing. Thanks for a delicious recipe.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Reviewed: Nov. 25, 2007
I had trouble finding ground mace, so I used slightly less than 1/2 tsp of nutmeg, instead (same family I'm told!). It was great. Other than that, I followed the recipe exactly. We loved it. It did seem to taste better after a couple of days when the spices and flavors mingled!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 19, 2007
I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 7, 2007
This is a great holiday twist to that traditional pumpkin pie. The recipe is so good, you need to be careful about taking it places!! While dating my husband-to-be, I brought it to his house for Thanksgiving and now my mother-in-law requests it EVERY year!
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Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 22, 2007
I can't think of any complaints with this recipe. The crust was especially good! I made it exactaly as the recipe called for only omitting the lemon juice & 1 spice that I didn't have. I was actually a little surprised that it came out so well because I live in a high altitude climate, so sometimes baking can be qite challenging...but it came out PERFECT...no cracks whatsoever!
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Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 16, 2007
This was a big hit for my family!
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Cooking Level: Beginning

Living In: Kenosha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 13, 2007
excelent. I made a few alterations to mine, but it turned out amazing. The first time I made this my fiance forgot to get the cracker crumbs at the store... so, if you don't have anything else, CHEERIOS will work!! the graham crackers are best, but I found that the cheerios worked nicely too - just make sure they're crushed up completely or the crust with be "chewy". also, I added 1/2tsp cinn and 1/4tsp nutmeg to the crust - added a very nice taste to it. Let's see, for the topping - if you just use the rest of the heavy cream that's fine, but add about 3tsp of powdered sugar, about 1/4 to 1/2 tsp cinn and one drop of vanilla to really make it taste good. (it won't taste heavily sugared or spiced at all). And if you're thinking of something even more daring, make the whip cream as above, but also make a caramel drizzle to go over that and on the plate. It will look and taste amazing :)
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Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 7, 2007
Recipe is good will make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 20, 2006
This was my first attempt at making a cheese cake, and my family loved it!! I served it for thanksgiving, and now I have a new family tradition! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 13, 2006
This recipe was wonderful, I made it for a church function and it got rave reviews to I went ahead and made it for Thanksgiving desert.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 6, 2006
I have made this cake for 4 holidays now and gotten absolute rave reviews. It is the best cheesecake I've ever made. I don't like pecans, so I used almonds instead, and that works out fine. Thanks for this recipe.
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Cooking Level: Intermediate

Home Town: Riverside, Connecticut, USA

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