Reviewed: Nov. 22, 2008

I made this for my potluck at work and it disappeared in a few minutes. Several people requested recipe. It is a lot of work but well worthy. I did make gingersnap cookie crust from other pumpkin cheesecake rec from this site, but followed everything else to the T. I am making this again for our Thanksgiving. Thank you.

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Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 18, 2008

OMG. I made this Cheesecake for my Halloween themed Bunco team. It was soooo awesome!! Everyone loved it. I did use the ginger snaps, as others suggested, and I put the sour cream glaze on top then drizzled caramel topping over the glaze that I got out of the icecream topping section of the store. It was so pretty!! Sour cream glaze was 2cups sour cream, 1/3 cup sugar and a taste of vanilla. Put that in the microwave to melt the sugar then poured it over cheesecake and refigerated. I drizzled the caramel the next day when it was chilled. PLEASE TRY THIS RECIPE!!

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Reviewer:

KIM STOKES

Reviewed: Nov. 12, 2008

The best pumpkin cheesecake ever! My wife threatened dire consequences if I lost this recipe.

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Reviewer:

Big Steve

Cooking Level: Expert

Home Town: Los Gatos, California, USA

Living In: Palmetto, Florida, USA

Reviewed: Nov. 5, 2008

Really good, use less lemon and increase the pumpkin.

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Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

Reviewed: Nov. 3, 2008

This was my first cheesecake ever and I have to say that it was delicious! I kept to the recipe, but I added a little extra nutmeg, clove and allspice.

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Reviewer:

LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

Reviewed: Oct. 31, 2008

This was the first cheesecake I have made, I followed the recipe exactly and it came out great. Reminder: take the creamcheese out ahead of time - room temp. is key.

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Reviewer:

Nicole

Living In: Kirkland, Washington, USA

Reviewed: Oct. 21, 2008

Absolutely incredible!!! I didn't have cornstarch so I used 2 tbsp flour instead. Served this for my candle party tonight and even friends who don't like pumpkin and those who don't like cheesecake loved this recipe!!!

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Reviewer:

SmittyChic

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

Reviewed: Oct. 20, 2008

Wow, this was really a great one!!! Thanks for sharing! I just made it this weekend for a dinner and in 10 seconds flat it made the Thanksgiving pie list. In my family thats not easy.

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Reviewer:

Katherine

Reviewed: Oct. 18, 2008

I made this recipe for a bunch of friends- it was my first attempt at cheesecake making. The cake got rave reviews, some even called it "the best cheesecake they'd ever eaten." I found a recipe for whipped cream cheese topping which I used as a finishing touch along with some pecans for decoration. Highly recommend!

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Reviewer:

Julia

Reviewed: Oct. 17, 2008

Excellent!! I found the crust a little to sweet for my liking so I might cut down on the sugar just a little next time, but will definately make them again.

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