Reviewed: Dec. 2, 2008

I made this for the first time this past Thanksgiving and everyone raved about it. My husband even liked it and he doesn't like pumpkin pie. It is a keeper!!

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

Reviewer:

TRUEDEEC57

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Reviewed: Dec. 2, 2008

This recipe is divine and is continually requested by my family at the holidays. I've made it dairy-free (due to food allergies) with much success. If you want tips, please DM me. I also subbed out gingersnaps for the graham crackers this year and it was very good.

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

Reviewer:

Cassidy Lee

Cooking Level: Expert

Home Town: Sandpoint, Idaho, USA

Reviewed: Dec. 1, 2008

Not only is this a great pumpkin cheesecake recipe!....This is the BEST cheesecake i ever tasted!...Who needs cheesecake factory when you have this?...Everybody went nuts for this recipe on thanksgiving and it was gone in less than 5 minutes!....My sister who is really skeptical and a big picky eater took a bite of this and she said that it tastes like heaven!!...I made a few changes...Instead of graham crackers for the crust i used ginger cookies(makes it even more awesome!) and about 1/2 cup pecans and a few tablespoons of brown sugar and white sugar, and i made a really simple whip cream topping along with some ginger thin cookies and pecans for decoration....if you let the cheesecake sit overnight the cookies will become moist and not only will it be easy to cut but it adds a wow factor to the cheesecake.

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

Reviewer:

PoLow

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Nov. 30, 2008

Made this one for Thanksgiving and it was awesome. I used ginger snaps for the crust, and even though gingersnaps are pretty strong, the crust turned out wonderful, and the cheesecake was delicious. Omitted the pecans in the crust due to a nut allergy in the family, but they were not missed. Thinking about making this again for another holiday dinner. Excellent recipe.

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

Reviewer:

CPHOGO

Cooking Level: Expert

Home Town: Dresden, Ontario, Canada

Living In: Lowell, Indiana, USA

Reviewed: Nov. 30, 2008

This was delicious! I wanted to do a gingersnap crust, but the weird store near my house didn't have any and I was in a hurry, so I used cinnamon graham crackers for the crumbs and mixed with ground ginger. I also skipped the mace because I didn't have it and added nutmeg and doubled the cinnamon. I could not stop eating this and DH and sister loved it, too. A definite keeper! EDIT: I tried this again and still cannot keep it from cracking (tried water bath, cooling it in the oven, cooking on a lower temp), BUT I found the nut topping below on another site and now my cheescake is gorgeous! Nut Topping: 3/4 cup firmly packed brown sugar 1/4 cup butter 1/4 cup whipping cream 1 cup chopped toasted pecans In a small heavy saucepan over low heat, combine brown sugar and butter; stir until sugar dissolves. Increase heat to medium-high and bring to a boil; remove from heat and mix in whipping cream and pecans. Pour hot topping over baked cheesecake.

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

Reviewer:

NEXTDRHOOD

Reviewed: Nov. 28, 2008

I chose this recipe because of the crust, and it was heavenly! I see that I accidentally omitted the cornstarch and purposefully omitted the lemon, but the end result was fantastic so it must not have mattered. Not a fan of pumpkin pie, but I think I'll make this every year!

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

Reviewer:

mamakat79

Reviewed: Nov. 28, 2008

Delicious! I made this for Thanksgiving and everyone loved it! Not too "pumpkiny" and the crust was so yummy! I served it with a maple whipped cream (1/4 C. real maple syrup and a little vanilla extract with whipping cream.) Thanks for posting!

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

Reviewer:

SPUTNIK649

Reviewed: Nov. 27, 2008

Wow, what a great cheesecake! I didn't have all of the spices, so improvised using ginger, ground cloves, allspice, and cinnamon. Otherwise, I followed the recipe exactly. Fantastic! I love that it's not too dense or heavy...just right. The crust was really delicious with the ground nuts -- a nice twist on the usual graham cracker crust. I am going to be making this cheesecake every Thanksgiving from this point forward!

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

Reviewer:

northern exposure

Living In: Laramie, Wyoming, USA

Reviewed: Nov. 26, 2008

Loved IT, I get asked to make all the time. My husband calls it crack!

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

Reviewer:

teeverra

Reviewed: Nov. 24, 2008

This was amazing!! I made it for the first time for a dress rehearsal I was catering for. I wasn't expecting it to be gobbled up so much! (I had to sneak a tiny slice out for my husband to try) He loved it! We're going to break tradition for Thanksgiving and have a pumpkin cheesecake. I made the whipped cream for it too-YUMMY!!!

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