Reviewed: Nov. 23, 2009

Delicious! The pecan crust is AMAZING. I ended up using a 10" springform pan on this one since I was making it for a large dinner party. The cheesecake definitely wasn't as tall, but it still looked great anyway and there was more than enough! Definitely a great recipe. I used the extra whipping cream to make homemade whipped cream for a simple topping.

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

Reviewer:

FORGE

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2009

This is a wonderful, light (texture) cheesecake. I used 2 teaspoons of Trader Joe's pumpkin spice which has lemon in it and omitted the lemon extract. It gave just a hint of lemon without being overwhelming. Mine came out just a touch on the soft side - it made it difficult to cut without ruining the presentation. Freezing the cheesecake (it will still be somewhat soft) and cutting with a hot knife will do the trick if it is for a special event. Enjoy!

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

Reviewer:

Mrs.Deb

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

DON'T leave out the whipping cream! The first time I made it I made three changes: fresh pumpkin, 1/2 c brown w/ 1/4 c white sugar, and added a simple topping (1/2 c pecans, 1/3 c brown sugar, 1-2 T butter). It was the most delicious cheesecake I've ever tasted. The second time we forgot to add the whipping cream. 2T doesn't seem like much but the cheesecake was 1/2 as tall. Instead of firming up at 3 in tall, it was 1-1/2 inches. So USE THE WHIPPING CREAM!

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

Reviewer:

ALYSSA

Cooking Level: Expert

Home Town: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2009

Used Ginger snaps for crust -I don't like pecans so I used 1/2 cup more ginger snaps. Next time I will leave in pan in fridge for a few hours before I remove it from the pan- it deflated a bit. Great flavor- i was concerned about the lemon but it made the cake!

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

Reviewer:

MaLissa and Phillip

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2009

This is really good! We had family over for a Thanksgiving dinner and served this instead of pumpkin pie. They LOVED it.

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

Reviewer:

April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

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

Reviewer:

LANA SMITH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

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

Reviewer:

Cynthia P.

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

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

Reviewer:

SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

Very, very good!

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

Reviewer:

CookingMom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

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

Reviewer:

RachelP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 :)

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

Reviewer:

ABCDEFG679

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

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

Reviewer:

Mrs Glory

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

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

Reviewer:

GOCUBSGO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MarylandFoodieGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

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

Reviewer:

SAMMYSUE12

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

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

Reviewer:

Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Cheesecake II

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!