Reviewed: Nov. 25, 2008

This recipe is a holiday favorite for my family and for my in-laws. I was shocked when my picky seven-year-old niece loved it! I substitute two fat-free packages and one 1/3 less fat package of cream cheese and nobody can even tell a difference.

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

Reviewer:

Daniel's Girl

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

Reviewed: Nov. 25, 2008

I loved this cheesecake! I was in a hurry to get it baked before going to my son's hockey game...I didn't have time to do the water bath. I left the door open with the oven turned off when done for about 10 minutes then had to leave, so I shut the door while I was gone. I came back about 4 hours later and the cake had 2 very small cracks on top. But with the pecan decoration it hid the flaws and looked beautiful. All the pumpkin skeptics in my family loved it, great recipe!

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

Reviewer:

SILVERSAAB99

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

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

Reviewed: Nov. 24, 2008

This was my first time making a cheesecake and this recipe is exceptional! I made it for a work party and everyone gave me rave reviews - even people who do not like pumpkin. I substituted almond extract for the lemon and used 1c of pumpkin instead of 3/4c. I tried the water bath and found that some of the water ended up inside my foil - I think due to condensation as the foil only went halfway up the side of my pan. I was concerned about this, but the crust ended up being moist and amazing. I am making this again in two days!

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

Reviewer:

Kathleen

Cooking Level: Beginning

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

Reviewed: Nov. 23, 2008

My mother who HATES cheesecake has been converted. This is the perfect recipe to satisfy the "need" for pumpkin over the holidays and the craving for cheesecake.

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

Reviewer:

deliriyum

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

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.

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

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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

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!!

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

Reviewer:

KIM STOKES

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

Reviewed: Nov. 12, 2008

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

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

Reviewer:

Big Steve

Cooking Level: Expert

Home Town: Cary, North Carolina, USA

Living In: Palmetto, Florida, USA

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

Reviewed: Nov. 5, 2008

Really good, use less lemon and increase the pumpkin.

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

Reviewer:

Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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

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.

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

Reviewer:

LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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

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.

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

Reviewer:

Nicole

Living In: Kirkland, Washington, USA

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

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!!!

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

Reviewer:

SmittyChic

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

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

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.

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

Reviewer:

Katherine

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

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!

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

Reviewer:

Julia

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

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.

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

Reviewer:

ldouglas

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

Reviewed: Oct. 11, 2008

I brought this to a dinner party last night and it was a big hit. The pumpkin flavor was not overwhelming, and it was very delicious without being overly rich. I did make a few changes- I used a gingersnap crust with a dash of cinnamon and a few ground pecans. I omitted the mace and used 1/8 teaspoon of nutmeg instead. Finally, I didn't use the lemon extract. I baked it in a water bath for about 55 min. and then turned off the oven and left it in (overnight on accident). I put in the fridge in the morning and it was perfect- no cracks and just the right consistency- creamy without being too mushy. I will definately make this for thanksgiving! If you are looking for a good holiday dessert look no further!

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

Reviewer:

abickman1

Cooking Level: Beginning

Home Town: Westland, Michigan, USA

Living In: Livonia, Michigan, USA

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

Reviewed: Sep. 28, 2008

Amazing. I already have 5 to make for Thanksgiving. After reading reviews I too used 1 cup pumpkin and omitted the lemon extract. Also made the crust from gingersnaps, graham cracker crumbs and crushed pecans. Delicious!

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

Reviewer:

wikkinikki

Cooking Level: Expert

Living In: Grove City, Pennsylvania, USA

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

Reviewed: Sep. 24, 2008

Another winner. I won first prize for this cake at a local bake off. The crust has become the example from which I now make all my cheesecake crusts. I just change the nuts depending on the cheesecake I am making. So much tastier than the traditional graham cracker crust.

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

Reviewer:

sweetnsassycakes

Cooking Level: Professional

Living In: Royal Palm Beach, Florida, USA

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

Reviewed: Aug. 12, 2008

Great Recipe!!

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

Reviewer:

lindseybelle

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

Reviewed: Jul. 21, 2008

This cheesecake was delicious! To keep it from cracking, I baked it in a water bath. I glazed it afterwards with a sour cream glaze, sweetened with maple syrup. The guests loved it!!

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

Reviewer:

MIMI1414

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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

Reviewed: May 4, 2008

This is a great cheesecake and im a cheesecake snob. The only thing is; after you prepare the cheescake, and its in the springform pan, wrap the bottom of the pan in foil, (make it tight so no water makes the crust soggy) all the way up to the top. fold the foil over the edge of the SF pan. Then, in a turkey roast pan, put and inch or so of hot water, gently put the cheesecake in, and cover it while you bake. After it bakes, let it cool still in the water with the lid slanted (so the condensation won't run on your cheesecake) and it will be done perfectly, not burnt, cracked or brown on top, and done in the middle. The recipe itself..... Scrumptous. :)I've made it four times, twice in row on Thanksgiving, because everyone wanted more. THANKS! Kerie in Tucson

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