Reviewed: Dec. 25, 2010

Best ever! Instead of using a 9" spring pan, I used 2 8" cake pans. I doubled the recipe for the crust and split the batter between both. My husband doesn't like pumpkin pie, but he loves this

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6 users found this review helpful

Reviewer:

kysa

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Nottingham, Nottinghamshire, England, U.K.

Reviewed: Dec. 20, 2010

Although this cheelsecake was good, it was not whwat I expected at all. Not enough pumpkin flavour for what I wanted, and a tad too much lemon, although it makes the cheesecake very melt-in-your-mouth tasting. The texture on this is PERFECT, I would have given it a 3 on flavor, but the texture makes it a delight to eat, no matter what the flavor is.

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5 users found this review helpful

Reviewer:

Spandangly

Reviewed: Dec. 18, 2010

This cheesecake is absolutely delicious! I made one for Thanksgiving and everyone loved it! They (my family) insisted I make this again for Christmas! This is my all-time favorite recipe that I have found on allrecipes.com so far! (for sweets) This site rocks! Thank you Everyone!

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6 users found this review helpful

Reviewer:

Samantha

Cooking Level: Intermediate

Living In: River Falls, Wisconsin, USA

Reviewed: Dec. 13, 2010

I used 1/3 less fat cream cheese, and fat free half and half instead of the whipping cream for my cheesecake - it still turned out wonderful (but it did crack down the middle when cooling in the oven). I'm not sure if this was due to me changing the ingredients or if it was because I didn't use a water bath to cook it. At any rate, I was able to cover it with a pecan glaze (I mixed pumpkin spice ice cream topping and chopped pecans) and no one was the wiser! It still presented beautifully and was completely gone, despite the fact that there were many desserts at this party. I would definitely make this recipe again, next time I will try cooking the cheesecake in a water bath to see if I can prevent the crack. Thanks!

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4 users found this review helpful

Reviewer:

MikesGirl

Cooking Level: Intermediate

Home Town: Orrville, Ohio, USA

Living In: Rittman, Ohio, USA

Reviewed: Dec. 9, 2010

Absolutely delicious! Made this for my family's Thanksgiving dinner and it got rave reviews. It really does need to be made a day ahead, though. It gives it time to set up better.

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7 users found this review helpful

Reviewer:

JllTyl

Cooking Level: Expert

Reviewed: Nov. 30, 2010

This was the first cheesecake i ever made and it turned out very good. I did however only make a few changes, i added one cup of pumpkin instead of 3/4 cup, added nutmeg instead of mace, and didnt add the lemon. It turned out excellent. The only problem i had was that the crust stuck to the bottom of the pan, even tho i sprayed with pam. Not sure what caused that, maybe because the crust should of been baked for a few minutes before adding the filling, im not sure. But for this being the first cheesecake ive ever made i do have to say it tasted wonderful!

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Reviewer:

darcyjean20

Reviewed: Nov. 30, 2010

SO AMAZING. this was such an easy recipe. i did candied pecans on the top and added a little extra butter in t he crust. it had the perfect texture and everyone that tried it loved it!. i did the water bath..kinda. just put a big pan on the bottom rack and filled with water. my cake didnt crack at all! first time too i made chantals ny cheesecake 2 times last year. this was so good!

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5 users found this review helpful

Reviewer:

ginaliss07

Cooking Level: Intermediate

Reviewed: Nov. 29, 2010

This was amazing! I made it for Thanksgiving, and everyone loved it. The only changes I made were to use neufchatel cheese instead of cream cheese (1/3 less fat!), nutmeg instead of mace, reduced sugar in filling by about 1/6 c., increased pumpkin from 3/4 c. to 1 c., omitted the lemon extract, and added about 1/8 tsp ground cloves. I also attempted to bake it in a water bath, but even after wrapping the pan in foil, some water seeped through and made the crust soggy. I was devastated, but luckily, after refrigerating it overnight, it was PERFECT! The crust was just a little soggy, but definitely not enough to ruin the cake. It was just the right balance between dense and light. The pecans in the crust were delicious as well. I will definitely make this again (though perhaps not with the water bath next time!)

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Reviewer:

hpham

Cooking Level: Intermediate

Reviewed: Nov. 27, 2010

This reactions this cheesecake got at a company Thanksgiving potluck were almost embarrassing. I just read another review and had to chuckle - "Liz" did the same thing I did ... added the maple glaze from another recipe here (the Maple Pumpkin Cheesecake by Eagle Brand, I think). When I was looking at recipes and trying to decide between the two, it just seemed like the way to go, and reactions validated that choice! Very simple recipe, give it a try!

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10 users found this review helpful

Reviewer:

QUIDDITY

Cooking Level: Expert

Home Town: Xenia, Ohio, USA

Living In: Parker, Colorado, USA

Reviewed: Nov. 27, 2010

Easy and amazing!! I used half fat free, half low fat cream cheese, fat free half & half instead of cream and substituted ginger snaps for graham crackers like others suggested. This is the start to a new Thanksgiving tradition! YUM

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5 users found this review helpful