Reviewed: Nov. 3, 2009

This is a terrific cheesecake, it garners rave reviews. Several people have asked for the recipe, and my family requested we have it for Thanksgiving instead of pumpkin pie. I did make some slight changes: I split the 3/4 c. white sugar into 1/4 c. white sugar and 1/2 c. dark brown sugar, and reduced the mace and ginger to just a pinch. I also added a topping by mixing together about 1 c. chopped pecans, 2/3 c. dark brown sugar, and 3 Tbsp. melted butter, then sprinkled on the cheesecake the last 10 minutes of baking. The texture is fabulous, not too dense. It has a very nice presentation as well. I will definitely make this again.

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LANA SMITH

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Reviewed: Oct. 27, 2009

Wow! I made this without the pecans (I replaced with equivalent graham cracker crumbs). I also used light cream cheese and half and half instead of whipping cream. Simply unbelievable!

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Cynthia P.

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

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Reviewed: Oct. 25, 2009

This was very good; however, I would cut back on the lemon extract. It was a little distracting from the pumpkin flavor. Otherwise - terrific!

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 21, 2009

Very, very good!

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CookingMom

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Reviewed: Oct. 19, 2009

This is a phenomenal cheesecake recipe. I have made it several time, but always with a variation of the maple pecan glaze suggested by another reviewer. Put 1/2 cup of whipping cream 1/4 cup of maple syrup in a sauce pan and simmer for 20 minutes. Add 1/2 cup of chopped pecans and chill the glaze. The glaze just complements the cheesecake perfectly and it also hides any imperfections to the top. Seriously my favorite recipe to make with pumpkin, and I never change a thing.

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RachelP

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Reviewed: Oct. 19, 2009

WOW!!! i made this for thanksgiving dinner and my family just went wild. It was the best cheesecake ever. Next time i will have to make 2!!!!!!!!!!

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Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 17, 2009

This was great - the crust was amazing. I wish it had tasted just a bit more like cheesecake and a bit less like pumpkin, BUT - it's PUMPKIN cheesecake... so I guess that's okay :)

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ABCDEFG679

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Reviewed: Oct. 12, 2009

Not the best cheesecake I have ever made but could be due to my own mistakes. I used a dark springform pan and did not adjust the temp. I also did not do a bain marie but did put a bowl of water in the oven to keep moist. I also let it cool in the oven for 1 hour and then on the counter for 1 hour and then in the fridge. I got a few small cracks and the edges and crust seemed way over done. I like a smooth soft cheese cake and this was overcooked. But again, it could be due to my own mistakes. I made a different cheesecake today and adjusted the temp down 25 degrees to account for the dark non stick pan I was using. I also used a bain marie this time and the cake came out perfectly. Don't think I will make again but thought I would give advice for others. So, lesson learned. If using a dark non stick springform, line sides with parchment, lower temp 25 degrees, use a baine marie (wrap sides and bottom of springform with tin foil to ensure water doesn't seep into your pan) and cool in the oven for 1 hr. Hope this helps.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Oct. 3, 2009

The only change to the recipe I made was to omit lemon extract. I didn't have it. I thought the taste and consistency of the cheesecake was great. The crust just didn't match up to me though. I think I would try something different if doing it again. I cooked it the recommended 50 minutes--no problems setting up the wiggly center, but the crust was overdone in that amount of time. Guests loved it, but I did think it was lacking a bit. Served drizzled with some dulce de leche sauce. Nice addition.

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Mrs Glory

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Reviewed: Jul. 6, 2009

This was my first attempt at making cheesecake. I made it for a special occasion and my mother, who is a cheesecake connosseur, just loved it!! So did everyone else! It was a lot of work, but worth it. I made sure to slowly cool it down, in off oven, on counter, then fridge. I am not a fan of cheesecake personally, but this was DELISH. followed recipe exactly! Must make for holiday get togethers!

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 23, 2009

I will halve the sugar in the crust next time as it was a little gritty on my teeth, but ooooooohhhhhhhh was the pumpkin cheesecake delightful.

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GOCUBSGO

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Reviewed: Jan. 6, 2009

I substituted tart gingersnap cookies for the graham crackers and then made the glaze recommended by the other reviewers with 1 cup heavy cream and 3/4 cup maple syrup. Chill before serving. Excellent!

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MarylandFoodieGirl

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Reviewed: Jan. 6, 2009

Sooooo delicious. Make sure to bring all ingredients to room temperature before using them (to prevent future cracking) and use a water bath in the oven. 1) I used ground walnuts for the crust 2)I added more pumpkin than called for. 3) I ommited the lemon extract 4) Used another reviewer's recommendation for a glaze: Simmer 1 cup whipping cream with 3/4 cup real maple syrup for about 20 min; stir in 1/2 cup chopped pecans and chill. The glaze is a must. However, it does not "look" pretty b/c the chopped pecans are gloopy, so weigh the extraordinary taste of the pecans against the aesthetic presentation concerns.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 20, 2008

Very nice recipe! I thought it was fairly simple for a cheesecake and the flavors were nice, maybe a tad strong on the lemon but yummy and creamy.

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SAMMYSUE12

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Reviewed: Dec. 18, 2008

I have made this a couple of times now. The first time I used the original recipe and it was delicious. I just tweaked it after that to my liking. I add extra spices and extra pumpkin. Also I used the crust recipe from the autumn cheesecake, it seemed to turn out a little better. Wonderful desert and it my dad requests me to make it for all of his staff functions.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Dec. 15, 2008

This was really delicious! I had to add a cup of sour cream though, I didn't want it to be overwhelmingly sweet. I wanted my guests to taste the spices and sweetness in the cheesecake. They loved it. I am permanently booked for every thankgiving.

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Michelada112

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 13, 2008

This kind of had a sour taste to it. It was okay but I have made much better.

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Lil'Chef

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Reviewed: Dec. 10, 2008

Awesome! I followed the suggestions and used the ginger snaps for the crust too, and it came out perfectly. This is such a creamy delicious cheesecake. My dad loved it and he doesn't even like pumpkin!

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Audrey

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Reviewed: Dec. 9, 2008

Amazing! I made this cheesecake exactly how it was written, with the exception of using a gingersnap cookie crust and including a sour cream topping swirled with pumpkin butter. I brought this over to my boyfriend's family's house for Thanksgiving and have the following to say: 1. People couldn't believe I had made it alone. 2. Mine was the prettiest of all the pies! 3. It was gone within the hour.

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