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!!

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MIMI1414

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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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

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Kerie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 14, 2008

really really good. My only problem was it didn't set in the middle when I cooked it according to the directions. It needed a bit longer, but I was so worried about it cracking. I did add more pumpkin based on reviews and that may have affected the cooking time. It was wonderful regardless and everyone ate it all up. It was really good next to my grandma's pecan pie but so rich!! Will make again and again!

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jj_howell27

Cooking Level: Intermediate

Living In: Huntley, Montana, USA

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Reviewed: Feb. 4, 2008

I made this cheesecake 2 days ago and didn't change a thing and I'm glad I didn't. Delicious! After filling the pan with the mixture I dropped it on the counter about 5 times to get any air bubbles out. Afterwards I took a knife and swirled it around in the mixture and dropped it again. I placed 2 heavy duty sheets of foil under and up the side of the cheesecake pan and placed it in a 12" cake pan of HOT water. Baked for 1 hr. and turned off the stove but left it inside with the door closed for about 3 hrs. to cool slowly. After pulling it out I left it on the counter for 1 hr. At this point the cake should have pulled away from the side of the pan. This cheescake was picture perfect!! No cracks or air bubble bumps. I Covered it with plastic wrap and put it in the fridge. Now here's the hard part.... I left it in the fridge over night.. This is hands down the best pumpkin cheesecake I've ever made. Don't let the ingredient list scare you, it's a very easy recipe to follow.

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jannie5

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

This recipe is outta this work AMAZING! I made it for a pre Christmas Turkey Dinner, and got the best reviews from everyone. It will become a traditional favorite in our family from now on :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 1, 2008

I adapted this recipe to make mini cheesecakes in muffin tins. The recipe makes 18 mini cheesecakes, which I baked for 20 minutes. They came out perfectly and everyone loved them. To have enough crust, I did increase the crust ingredients to 1 cup graham crackers and 1 extra tablespoon sugar for the mini version. I also used the pecan maple glaze suggested by another reviewer. Very fabulous!

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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Dec. 28, 2007

Simply put - Wow! One of the best recipes I've gotten on this site. It needed to cook a full hour; at 50-55 minutes the middle wasn't as firm as it should have been. I topped it with the heavy cream/maple syrup/pecan glaze, but next time I would scale back the amount to half the heavy cream & half the syrup (it was way too much, almost soaked the cheesecake and I didn't even use it all).

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Savery

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Reviewed: Dec. 26, 2007

Made this the 1st time for a holiday party at my mother-in-laws, and it was a big hit. I deleted the lemon extract, and used the maple pecan glaze from the other recipe. I will definitely make it again. I think I prefer this to regular pumpkin pie. I had no problem with the top splitting.

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Joygerm

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Reviewed: Dec. 20, 2007

My husband was looking forward to this dessert as he is a big fan of pumpkin pies. The cheesecake was yummy, but didn't taste enough of the pumpkin in our opinion. We're going to try the recipe again with a bit more pumpkin to see if that is more to our liking. :)

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Rosalie

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Arbroath, Angus, Scotland, U.K.

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Reviewed: Dec. 16, 2007

Didn't care for the texture. I guess I'm a plain cheesecake purist.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Dec. 15, 2007

This was FANTASTIC. I took it to an office party and everybody raved. I did use pumpkin pie spice instead of the all other spices. I used chocolate graham crackers, mixed the nuts and very little butter. the crust was almost dry when I put it in but it came out perfect. Not at all greasy and the chocolate crust was awesome. very good cheesecake.

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FIVEFLYNUNS

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Reviewed: Dec. 11, 2007

I loved this cheesecake! It was very creamy, but not too rich. The only difference was I neglected to put the pecans on top.

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npechnik

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

This is an amazing recipe--I have replaced all my cheesecake crusts with this wonderful pecan crust. I did use the maple topping from one of the reviewers which was different from what I expected- I thought it would be a clear glaze but it was milky. The flavor was incredible, however, and we left it on the table as an optional topping.

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Lee Fleming

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Reviewed: Dec. 10, 2007

I made this recipe for Thanksgiving. Unfortunately I didn't get to have any because I had to go to another family members house, but it was definitely a huge hit! Rave reviews from family. I am definitely going to make this again for Christmas!

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Christina B.

Cooking Level: Beginning

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Reviewed: Dec. 3, 2007

I can only rate it's crust since that's all I used this recipe for. This crust truned out phenomenal. My husband and brother in law gave it rave reviews.

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MJAIN105

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Reviewed: Dec. 2, 2007

Absolutely delicious. The only change I made was to omit the lemon extract and increase the vanilla to 1 tsp. Mine cracked like the Andreas Fault even with a pan of water beneath but it was a hit at Thanksgiving.

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LOOSENUP

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Reviewed: Nov. 29, 2007

Knock your socks off good! Usually I tweak a recipe, but the only thing I changed on this one was increasing the vanilla extract to 1 tsp. (I love vanilla). Wow!!! This tastes like something from a restaurant. I overbaked it, since I was more worried about underbaking it, but the cracked top is easily disguised with the delicious maple cream sauce that others have recommended (I used sliced almonds, since that's what I had). It's absolutely amazing!!

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muttluvr76

Cooking Level: Intermediate

Home Town: Westville, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Nov. 29, 2007

Very good recipe. I didn't bother making the crust since I wanted to save time so I just used store bought graham crust. Also, for the spices I used pumpkin spice (2.5 tsp). I made the mistake of doubling this recipe because it actually makes 2 pies, so in the end I had 4. Made these for thanksgiving plus the Eagle Brand Recipe for pumpkin pie, and although this pie was delicious, my family's favorite (and mine) was the Eagle.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

This is the perfect cheesecake. I made two small changes...the first being to use pumpkin pie spice instead of mace and lemon juice instead of lemon extract (the amounts remained the same), but it was only because I was missing those ingredients at the time. I had no problems with the top cracking, but it might have been because I used the recipe to make two shallow cakes that I cooked for 45 minutes and then let cool in the oven with the door open. I teamed it with the Pecan Nut Crust recipe on this site, and it was lovely.

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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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Reviewed: Nov. 28, 2007

I served this at Thanksgiving and it was a big hit! I did everything but add the lemon extract (because I didn't have any). I served it with the maple pecan glaze listed in other reviews. It was even better two days after baking it. I do think the crust was a little sweet, so I would cut the sugar in the crust (or omit altogether, the graham crackers are sweet enough).

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JoyBuck

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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