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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skimeg3

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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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Brenda

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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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Tricia

Cooking Level: Intermediate

Home Town: Riverside, Connecticut, USA

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Reviewed: Dec. 3, 2006

This recipe was not that good! I have definitely had better pumpkin cheescake! This recipe cost a lot to make, so I was truly disappointed when it didn't even taste good! Atleast I can say I tried it, you have to take the good with the bad I guess!

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Genie27

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Reviewed: Dec. 1, 2006

I've found that this recipe is even better if you substitute 1 cup of mild molasses & 1 cup of granulated sugar for every 1 cup of brown sugar.

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Irene C

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Reviewed: Nov. 27, 2006

MMMMMMMM......! This recipe was everything I hoped for and more! I changed it around a little to make it a bit more healthy...I added sucanat into the crust instead of the sugars, then whipped pure maple syrup into the pumpkin mixture instead of sugar, and finally added 3T of honey with the cream cheese instead of sugar. You would have never guessed it was a healthy version! I didn't have any mace (I don't think I've ever used the stuff), so I sprinkled in some nutmeg and added a bit of cloves too. I baked it for about an hour and 10 minutes in a water bath, at 325. Very good! It seems just slightly softer set than other cheesecakes, but after chilling overnight, quite solid, and that could have been my substitutions...this recipe is DEFINITELY going into my stash. It was SOOOOO good!

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Marg

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Reviewed: Nov. 26, 2006

very good recipe I wasn't very keen on the pecans in the crust but everyone else loved them. I will add this to one of my favorites!!

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HEZZZ1223

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Baldwinsville, New York, USA

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Reviewed: Nov. 25, 2006

I followed the recipe exactly and it was very good. I couldn't eat it myself, but those who did loved it.

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LeClercq

Home Town: Alexandria, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Aug. 26, 2006

I cook, but am not "a cook." This cheesecake made me look like my talents are much greater than they actually are. This is an amazing recipe that is now a staple at our Thanksgiving and Christmas table. I have made it for friends and family. Everyone loves it. It is so rich that a little goes a very long way, but light enough not to give you that queasy feeling after a hefty serving. There are a lot of ingredients, but it is well worth the extra effort. If you are looking for this type of recipe, try this one first.

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JBall

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Reviewed: Aug. 24, 2006

Fantastic recipe. My wife was shocked when she bit into it...said it was the best thing I've ever made. Thanks for the recipe!!

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JIMVY

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Reviewed: Aug. 7, 2006

I didn't find this recipe difficult at all. I used my coffee grinder to grind the pecans for the crust. Followed the recipe just as written for a nice result. Great holiday pot luck dessert.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 2, 2006

This is the first cheesecake I have ever made. My family loved it. My daughter-in-law said her sister is one of the best cheesecake bakers she knows and I was nervous for her to taste mine. But she said it was better than the pumpkin one her sister made. I will definitely make it again and will try others, too.

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MORNING3

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Reviewed: Mar. 25, 2006

This is the best pumpkin cheesecake recipe!!!

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Helen

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 24, 2005

I made this for our Christmas dessert, and it was the BEST pumpkin cheesecake I've ever eaten. I made the crust without the pecans, but it was still great. Next time, will make the crust with ginger snaps. Definitely a keeper! Thanks for the great recipe!

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KVAUGHNPEAK

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Reviewed: Dec. 13, 2005

I made 4 desserts for Thanksgiving, and this one came away the winner. I will double the crust recipe the next time. Thanks for a great recipe!

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ANWYN

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Reviewed: Dec. 10, 2005

Very good. The center of mine was a bit too wobbly so next time I might cook it for the full 55 minutes. I didn't really like the pecans in the crust so next time I might substitute another nut or just go plain graham crackers. Even so, the filling tasted great! Will definitely make this again.

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NEmom

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Reviewed: Dec. 7, 2005

This was an awesome recipe. I substituted ginger snaps for the graham crackers and oh boy was it delightful!

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sylvia

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Reviewed: Nov. 30, 2005

This cake passed the acid test. I actually OVERBAKED the thing by a full 30 minutes the night before Thanksgiving - and STILL received rave reviews from family (and the coworkers who got the leftovers). Awesome.

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SLELLIS

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Reviewed: Nov. 30, 2005

This was my first time to try pumpkin cheesecake, and I'm so glad I used this recipe. It was wonderful and well worth all the ingredients. Thanks for an outstanding recipe Cathy!!!

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