The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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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Cooking Level: Expert

Home Town: Bountiful, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 20, 2007
Just served this to our office as a special fall treat - wow, did it go over big! Have had many requests for the recipe. This is well worth the extra time it takes! I made one change - found it too lemony with 1/2 tsp lemon extract, so I cut it to 1/4 tsp lemon extract and upped the vanilla to 3/4 tsp (running over). Perfect for us!
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Cooking Level: Expert

Home Town: Hyde Park, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 23, 2007
This was fairly easy to throw together...made it for someone else, but it got rave reviews.
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Cooking Level: Intermediate

Living In: Hot Springs, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 21, 2007
This is by far my family's favorite cheesecake recipe. To avoid cracks on the top, I turn the oven off after 50 minute baking time. (Leave cheesecake in oven.) 5 minutes later, I pop open the oven door a little bit and allow the cheesecake to cool inside the oven until the pan is cool enough to touch. I then transfer to a wire rack and allow it to cool completely. Be sure to refrigerate overnight too. This cheesecake is worth all the work and time. Thanks for sharing!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 3, 2007
love, love, LOVE it! I dont like pumpkin pie and I love it; my husband hates cheesecake, but he loves it! You can't go wrong here, its worth all the time and extra ingredients!
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Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Mar. 31, 2007
Where's the option for six stars??? This cheesecake was AWESOME. This was the first cheesecake I ever made, and I had to make it twice for back-to-back party requests. I even botched it the first time, adding pumpkin pie filling instead of pumpkin, so it was softer than it should have been. Both times the top cracked, but I used the maple pecan glaze suggested by an earlier reviewer and it covered the crack and made for a to-die-for additional flavor layer. Will DEFINITELY be making again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Feb. 6, 2007
I made this cheesecake for thanksgiving because, I dont really like pumpkin and my boyfriend loves pumpkin pie on thanksgiving. So we compromise on a pumpkin cheesecake,it was a Great Success!!!He even bought a pumpkin pie as backup, you know, just in case... Never touched it!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Jan. 4, 2007
It was my husband's first cheesecake made on his own, and it went swimmingly (so anybody can do it). He added all of the egg (instead of separating) and it still turned out perfectly. It's not too pumpkiny (I bumped it up to 1 cup of pumpkin even), but enough to get the flavour. Certainly not too spiced (I had him use 2 Tbs pumpkin pie spice instead of the suggested spices). We couldn't use nuts because of allergies, but I'm sure they would add to the flavour. Everybody liked it--will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 30, 2006
This recipe was incredible! Everyone loved it! I didn't have mace and didn't miss it. I used reduced fat cream cheese and no one notice the difference. Definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 27, 2006
I thought this was entirely too rich to eat after a Thanksgiving dinner, but the flavor was good.
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Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 25, 2006
This turned out very well. Mine was a little lumpy so make sure to scrape the sides of the bowl as you're mixing. Wish it had just a little more pumpkin flavor. Nonetheless it was a hit.
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Cooking Level: Expert

Home Town: Lexington, Virginia, USA
Living In: Rancho Santa Margarita, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 22, 2006
Fantastic - everyone raved about this at Thanksgiving. I made no changes to this recipe.
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Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 20, 2006
This was great! I didn't have any whipping cream so I just added a little more pumpkin puree. I also forgot to add the whole egg, but all in all, the cheesecake came out great. I wish I had added more spices, but it's still good. I baked it at about 300-325 F degrees for an hour. It came out a little dense but de-lish!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 20, 2006
It's as amazing as everyone says...perhaps the best cheesecake ever and not just for the holidays. I followed the recipe exactly as it's written. Delicious
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Cooking Level: Expert

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 19, 2006
I made this for Thanksgiving and it was a bit hit. I do not like pumpkin,neither does my son, yet my son and I were fighting for the last piece. This is a great Pumpkin Cheesecake Recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 5, 2006
This was a hit at Thanksgiving! I used cinnamon graham crackers for the crust, and with the pecans, the crust was the best part! I do think it was a tad overdone...next time I will only bake it for 45 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 29, 2006
Another Thanksgiving hit! I tried this with the Ginger Snap crust like someone suggested and it actually burnt. Stick to the grahm craker crust! Other than that, it was fabulous. It really wasn't that hard or time consuming to make. I used fat free Cream cheese and the splenda sugars. Tasted Fantastic.
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Cooking Level: Intermediate

Home Town: Snoqualmie, Washington, USA
Living In: Hilliard, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 27, 2006
very good cheesecake. made one for home and one for my husbands work. they all wanted me to make more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 26, 2006
This pumpkin cheesecake was exactly what the dessert I wanted to make for our family Thanksgiving get-together. It was delicious and a big hit! I will definitely make it again. I didn't think the recipe was difficult at all, despite the long ingrediates list.
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Cooking Level: Expert

Home Town: Russellville, Arkansas, USA
Living In: Conway, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 26, 2006
This was my first cheesecake, and thankfully it was a hit at Thanksgiving. The perfectionist in me was upset when it cracked, but I took inspiration from another reviewer and made a whipped cream and maple syrup glaze and topped it off with choppsed and whole pecans just as shown in the picture. It looked nice afterwards, but I will work on other techniques to prevent it from cracking in the future. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Stony Brook, New York, USA
Living In: New York, New York, USA

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