Reviewed: Nov. 26, 2007

Would give it more if I could. Best recipe i've gotten from this site. I didn't have lemon extract, but it was wonderful without. Made for Thanksgiving and my brothers were fighting over leftovers. They want this at Christmas again and next Thanksgiving- a new tradition.

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kinstwinsMom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Redlands, California, USA

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Reviewed: Nov. 25, 2007

I made this for my husband's Marines and they loved it. I never made anything like this, it was so delicious. Thank you for the recipe

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RANAHERE

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Mmmm! This was my first attempt at making cheesecake, and i made it for our Family Thanksgiving meal. I got nothing but RAVE REVIEWS! Absolutely delicious, don't change a thing! I did use the maple-pecan glaze other users recommended, which totally enhanced the flavor, so THANKS! I would definitely make it again...

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Cookingwithpanda

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

WOW! This was awesome and a big hit at Thanksgiving. Even though it is a cheesecake it isn't as heavy as some cheesecakes can be. Just the right amount of pumpkin even for those that normally don't like pumpkin. Very easy to make and you can make it a day or two ahead of time. If you don't have mace you can substitute pumpkin pie spice however I followed this recipe to the letter. Try a water bath while cooking to avoid cracks. Just perfect and I will make it again.

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LISA0035

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

very good, but I thought the lemon flavor was too much; I like lemon flavor a lot in most things, but here I think it distracts from the pumpkin and cream cheese flavors; if I make it again, I will either leave out lemon extract completely or add just a drop or two

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sask

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Reviewed: Nov. 24, 2007

This pumpkin cheesecake recipe made my first attempt at cheesecake a big success! I made this recipe for my husband's family Thanksgiving and got many compliments. I had thought about making a different recipe, one that my husband had at his work and really enjoyed, but I stuck with my original idea and it earned me rave reviews. My husband and his coworker even said they enjoyed my cheesecake better than the one they had at work! I don't care for pecans so omitted them from the recipe, but still used the maple glaze for a topping and it was awesome!

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NEgirl

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Reviewed: Nov. 23, 2007

excellent! per prior reviews, I omitted lemon & vanilla extract and cooked with 9x13 pan of water underneath to avoid cracks. I swirled butterscotch topping on top for presentation.

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cmj.nh

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Reviewed: Nov. 22, 2007

this set wonderfully! It was soo easy to make and it looks fantastic. I actually decided to go without the pecans on top. Im going to whip up a vanilla mousse and top it with that. Thanks again!

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serenadelorenzo

Cooking Level: Expert

Home Town: Roseburg, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 22, 2007

This was a hit! I followed the recipe exactly.

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Carriep63

Cooking Level: Beginning

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 21, 2007

I loved this recipe and so did everyone else! my favorite part is probably the crust, which I was unsure about at first.

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Jeannine

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Reviewed: Nov. 21, 2007

This was excellent !!! Since I did not have mace on hand, I used 2 1/2 tsp. pumpkin pie spice instead of the spices listed and did use 1 cup of pumpkin as suggested by others. Otherwise, I followed the recipe exactly. Mine did crack on top after being out of the oven for awhile but not to worry, I mixed two cups of sour cream, 1/3 cup sugar, and 1 tsp vanilla spread it on top of the cheesecake and returned to a 350 degree oven for five minutes. Took it to a party and recieved rave reviews on it. Will certainly make this light creamy cheesecake again.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

Wow...this one is definitely a keeper. I made a "draft" for a couple of family members to decide if I wanted this to be my contribution to the Thanksgiving get-togethers...now I have to make four of them! I forgot the cornstarch, but didn't miss it. I also put in a full cup of pumpkin, per other reviews. I was set to make the suggested maple glaze, but my mom suggested using butterscotch caramel ice cream topping drizzled and a sprinkling of ground pecans...SO GOOD.

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jacksmarie

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Reviewed: Nov. 11, 2007

I made this and served it to someone who does not like anything cheesecake and she loved it, she even went back for seconds. This is a great recipe.

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Shannon

Cooking Level: Intermediate

Living In: Rexburg, Idaho, USA

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Reviewed: Oct. 28, 2007

As per other reviewers suggestions, I added 1/4 cup more pumpkin since everyone here loves pumpkin pie. Mine did crack though so I made the pecan glaze as suggested. It turned out very well-everyone gobbled it up w/o ever knowing it cracked! :)

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jess2334

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Reviewed: Oct. 27, 2007

I made this for work and everyone loved it. I got requests to make it again. It was a big hit. Highly recommend this recipe.

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Dani

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Reviewed: Oct. 25, 2007

So awesome! I love pumpkin pie but after eating this I don't think I can ever eat a regular pumpkin pie again. Served with Thanksgiving dinner and everyone left with the recipe (even people that don't eat pumpkin pie). Worth the time it takes!

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Raiel

Cooking Level: Expert

Living In: Orleans, Ontario, Canada

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Reviewed: Oct. 25, 2007

This recipe can look very scary, but it is pretty easy. The crust is unbelieveable!! I sent it with my husband to work and now I am sending copies of the recipe. Even one of the guys made it. The maple pecan glaze tops it off. Be sure to leave the cake in the refrigerator for 24hrs so that it will set well.

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lois

Cooking Level: Intermediate

Living In: Mount Carmel, Illinois, USA

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Reviewed: Oct. 20, 2007

So good! Made it exactly as recipe states and I wouldn't change a thing. The pecans in the crust gives it a yummy crunch. Glad I decided not to omit them!

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Rebecca

Cooking Level: Intermediate

Living In: Draper, Utah, USA

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Reviewed: Oct. 18, 2007

This cheesecake was pretty easy to make and the crust is one of the best I've had. I felt like the finished product was a little too spicy so next time I will substitute the mace with nutmeg. Everyone who tried it loved it!

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Lauren and Elizabeth

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Reviewed: Sep. 29, 2007

I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a 9x13 pan of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested with 1 cup whipping cream, 3/4 cup maple syrup (I used imitation). I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavor was perfect. I entered the cheesecake into a pumpkin festival baking contest and it won the grand overall prize. The cake is awesome!!

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