Reviewed: Nov. 22, 2005

As a Cheesecake fanatic, I was so excited to come across this variation. Well worth the effort!! I have made this a few times and now have family and friends requesting it for the holidays.

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zella

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Reviewed: Nov. 18, 2005

Wow! This was not as hard as it looks. Was a little worried with all the ingredients, but was well worth it. Awesome...can't wait to make it again.

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1gr8ant

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Reviewed: Nov. 10, 2005

This recipe is ABSOLUTELY FABULOUS!! I'm printing it and giving it to EVERYONE! Thanks for submitting it!!

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CHEERIOKID

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Reviewed: Oct. 31, 2005

WONDERFUL!! Very easy, very tasty, and moist. No need for whipped cream except to make it look pretty.

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Nadeen1

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Reviewed: Oct. 30, 2005

This is the most delicious cheesecake I have EVER had! I was daunted by the list of ingredients but I promise you it's well worth the time and effort. This will be making at appearance at my Thanksgiving dinner!

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TARAMENEFEE

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Reviewed: Mar. 27, 2005

This recipe got rave reviews across the board!! The pecans in the crust put it over the edge into phenomenal!! The pumkin flavor is subtle, but excellent.

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ALLISONJOY

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Reviewed: Mar. 23, 2005

I made this to bring to a party and it was totally awesome! Everyone loved it and I can't wait to make it again!

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KKATYRYNIUK

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Reviewed: Feb. 21, 2005

I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for fall, or anytime really. The 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.

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SARAH_LIZ

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Reviewed: Dec. 26, 2004

excellent!

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DAYSGOBY

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Reviewed: Nov. 29, 2004

Yummy Yummy Yummy!!! This was scrumptious. I hated pumpkin pie until this recipe. I made this dessert for my very first thanksgiving dinner and it was a hit. I figured I needed something traditional but wanted a little something different this took the cake!!!!

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SUNSHINENJENN

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Reviewed: Oct. 27, 2004

This recipe was delicious and my boyfriend does not like pumpkin but he loved it because it only had a hint of pumpkin. I used almonds instead of the pecans as that is what I had at home and it was great.

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BONNIE575

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Reviewed: Oct. 26, 2004

This was really good. Had good pumpkin flavor, very creamy, and flavorful crusty. I also used the sour cream topping from the "Libby's Pumpkin Cheesecake" recipe. I used lite cream cheese and sour cream and added a little extra pumpkin too. Next time I might bake the crust for a few minutes because it seemed too buttery. My girlfriends loved this and several asked for the recipe.

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ANNEOKIRBY

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Reviewed: Oct. 26, 2004

Oh my goodness this was so good! Even with a long list on ingredients this went together very easy, I didn't have any lemon concentrate so that was the only change I made. Thanks so much for such a wonderful recipe.

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Oct. 17, 2004

I love to make cheesecakes and try new ones on my family all the time. This is their favorite of them all. I get requests for this a lot. I just took this to a large family affair and it was the hit of the party. Comes out beautiful every time. Sometimes it cracks but no one seems to care because of how good it is. You'll never go wrong with the pumpkin lovers you know.

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MAMADRAG

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Reviewed: Oct. 16, 2004

This was a really nice cheesecake! I didn't change any of the ingredients -- I just didn't have any lemon extract so I didn't use it. The bottom was particularly tasty with the ground pecans. Watch the baking time. I'm glad I took it out at 50 minutes because the top was starting to brown quickly.

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RADIOGURL

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 16, 2004

Excellent Cheesecake!! Very creamy with just a hint of pumpkin pie flavor. Perfect combination. I plan on serving it this Thanksgiving. The only change I made was to add the sour cream topping that was in the "Libby's Pumpkin Cheesecake" recipe. The topping consists of: 16oz sour cream, 1/3 cup granulated sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes.

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BAMATT

Home Town: Pelham, Alabama, USA

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Reviewed: Oct. 13, 2004

This cheesecake was a hit. I served it at bunco night and all the ladies could not believe I made it.

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G.ALLISON

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Reviewed: Sep. 25, 2004

Wow cathy thank you sooooo much for this recipe! I am not a big cheesecake eater, so I wasn't sure if I would like it, but it is the best! My family and friends loved it. Only thing I did different was to use a little less then 2 teaspoons of pumpkin pie spice instead of each spice separatly, and it came out great.

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LUCYFAN7771

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Reviewed: Dec. 12, 2003

O.K...first let me say I hate you Cathy, because this recipe was SOOO good that I couldn't stop going back for seconds and I've probably gained 10lbs from eating it!! A REALLY REALLY good cheesecake. Wonderfully smooth with a satiny taste and just the right amount of ingredients as to not over whelm you with the taste of one thing or another. Makes a WONDERFUL presentation. This will now become our family "regular" instead of pumpkin pie at Thanksgiving.

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