Reviewed: Dec. 25, 2008

This was AMAZING! I took it to Christmas dinner and it was a huge success, even with the people who said they weren't crazy about pumpkin. Just perfect in both texture and flavor. Thanks so much!

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Reviewer:

Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 3, 2007

Best cheesecake recipe I've ever made. YUMMY!

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Ronda R.

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Reviewed: Oct. 29, 2007

This recipe was so easy and definitely satisfies my cheesecake craving. It was rich yet light in texture. It doesn't sit heavy in your stomach like regular cheesecake. The prepared graham cracker crusts were the best part- except when they get soggy a few days after it's baked. It's best served the day it's baked.

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sarah

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Reviewed: Dec. 20, 2006

I made some of these for thanksgiving and they were a huge hit. I brought an extra piece in to work to give to a friend, and now I have to bring in more for the christmas potluck.

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Vincent Metal

Cooking Level: Professional

Home Town: Westport, County Mayo, Ireland

Living In: Happy Valley, Oregon, USA

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Reviewed: Dec. 18, 2006

Very easy to make and a huge hit every time.

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PCBLAKELY

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Reviewed: Nov. 24, 2006

We didn't really care for this recipe. It was too much cream cheese and not enough pumpkin.

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IANKRIS

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

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Reviewed: Nov. 20, 2006

I had never made cheesecake before and made this recipe with some lower fat and lower sugar substitutions. It came out so well--the flavor was creamy and mild and just great! 45 minutes was the perfect cooking time for the pie.

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LNMNS

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Reviewed: Mar. 9, 2006

I really like this recipe because it is so easy. I've baked it a few times for parties, and people always enjoy it. It's not very showy, but still a crowd-pleaser

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jozoo

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Reviewed: Oct. 24, 2005

It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =)

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Reviewer:

menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Dec. 4, 2004

I used light cream cheese, lite sour cream and an egg substitute in this recipe. I also used the reduced fat graham cracker crust. I cooked it for 1 hour and this turned out wonderful! Hubby had 3 helpings!!! I saved myself 200 calories and it tasted very rich and yummy! This is going to be a favorite around my house during the holidays!

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