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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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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southerngirlfriend

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Conway, Arkansas, USA

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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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Laura

Cooking Level: Expert

Home Town: Stony Brook, New York, USA

Living In: New York, New York, USA

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Reviewed: Nov. 25, 2006

I made two this Thanksgiving, light fluffy one and a dense creamy one, completely inadvertently thought. I was more prepared for the first one I made, I left out the cream cheese and eggs so they could come out to room tempture and that one came out amazing, the cream cheese was very very easy to whip and it resulted in a fluffier cheesecake. It was so lovely I decided to take it to work. The next day I was a little pressed for time with the second cheesecake and guess I didn't give the eggs and cream cheese enough time to get the chill off, which made the cream cheese harder to whip and the outcome was a denser cheese cake but never the less delicious. I prefer the fluffier cheesecake, I think with that version you could even taste the pumpkin more because the cream cheese is more broken up. Either way you just have to make it for the holidays it so beautiful and pleasing different.

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Alicia

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Reviewed: Nov. 25, 2006

Absolutely incredible!! I made this for Thanksgiving. My family are experts in cheesecake and pumpkin pie and they loved it. I highly recommend only cooking for 40 minutes compared to 50 minutes. Also adding coolwhip as a topping adds to the flavor and presentation.

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J Money

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Reviewed: Nov. 25, 2006

Perfect! Best cheesecake I've made to date. I did not use a bath and it did not crack! Substituted nutmeg for the mace and lemon juice for the extract, served plain just as the recipe called for and everyone loved it. Thanks for the easy recipe!

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Nov. 24, 2006

I took this to a Thanksgiving dinner as a change of pace from pumpkin pie. It got raves from everyone who tried it, even my mom-in-law who doesn't like pumpkin pie! Definitely one to make again.

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Lori M

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Reviewed: Nov. 24, 2006

Best pumpkin cheesecake recipe I've made yet. This cheesepie is light and fluffy, but still has that rich density that you just have to love about cheesecake. Even those around my Thanksgiving table that said they didn't like pumpkin desserts, or even cheesecake for that matter, really enjoyed this. It's a great alternative to pumpkin pie, and is just bursting with seasonal goodness. I substituted the graham crackers in the crust for gingersnaps (an idea I got from another recipe on this site), and added the sour cream topping from the old Libby's recipe, like a couple other reviewers. I used a ten inch pan, so the pie came out a littler thinner. Make sure to use a water bath to keep the top from cracking. After I had baked it for 50 minutes, I removed the pie, turned off the oven and then spread on the sour cream glaze. I returned it to the warm oven and let it cool inside for about an hour. I then let it sit on the counter till the edges had completely separated from the side of the pan, then refrigerated overnight. Garnished with a few curls of orange zest and a coffee bean star, this was the most presentable dessert of the day. I can't wait to treat myself to the one leftover piece and a cup of coffee tonight after work!

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P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 24, 2006

Absolutely awesome. I have celiac's disease so we substituted the graham crackers with gluten free snickerdoodles from Enjoy Life. Also instead of Mace (didn't have), we used cloves and nutmeg. This was by far the BEST dessert I have had that could be made gluten free with such a minor substitution. A MUST FOR ANYONE WITH CELIACS!!! And as a plus not one person at Thanksgiving could tell it was GF, it is so delish!!

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sparkynfiesty

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Reviewed: Nov. 24, 2006

My family thought this recipe was very good, especially the crust!! The pumkin flavor of the cheesecake was mild, so my sister-in-law, who is not crazy about pumpkin pie, loved it! Will definitely make it again!

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Cindy K.

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Reviewed: Nov. 22, 2006

Excellent recipe. I used light cream cheese and butter and it was still excellent. Loved the way the ingredients were put in order of use.

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MALEESAMS

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Reviewed: Nov. 22, 2006

Soooo Good! All the rave at my office party. I substituted the ground maqce for Pumpkin spice and the lemon extract with almond. Loved it!

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JenR

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Reviewed: Nov. 22, 2006

I just made it last night. It turned out awesome. Thank you for the recipe.

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GQ

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Reviewed: Nov. 18, 2006

Don't bother with any other recipes, this is THE ONE!!! Everyone loves it!

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AmyG

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Reviewed: Nov. 15, 2006

Have made this recipe for 3 years running now and it always gets great reviews. I like lighter cheesecakes and the consistency of this one is perfect. The crust is also always a hit... and despite the number of ingredients it is not hard to make.

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nmpinto

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Reviewed: Oct. 27, 2006

Very very yummy! Easy to make and turned out wonderful. I adapted this recipe by using 1 cup pumpkin instead of 3/4 cup, using a gingersnap crust, and adding a bit more of the spices. I also made it in a 9x13 pan and cut it into bars to serve as finger food. The consistency was wonderful, and the flavors balanced just right. I put a thin layer of the cheese filling over the crust before adding the pumpkin, and I think this helped to define the flavors. Very easy, very tasty, I will be making this again! Great for casual sesonal get-togethers.

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Melopher

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Reviewed: Oct. 26, 2006

I made this cheesecake for a birthday when the guest of honor requested either cheesecake or pumpkin pie. Why not both? It was wonderful! I forgot to blend in the cream cheese at room temp. so it turned out a little lumpy, but it was still delicious. This is not like other pumpkin cheesecakes, the huge amount of ingredients means the flavor is more complex and exciting! Will make over and over again.

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HODDIE

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Oct. 23, 2006

This recipe is very good. The consistency is perfect and the crust is the best graham cracker crust I have ever had. I will use it for all my recipes now. I thought the actual pumpkin flavor was a little lacking, and will probably use less cream cheese next time and more pumpkin (I'm hoping this won't affect the consistency). I felt the recommended amount of spice was a little weak, so I beefed it up a bit. Can't say how much though, because I did it to taste. The only other thing I have to say is that I would use lemon juice rather than lemon extract. Other than that, it was awesome.

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Heather O.

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Reviewed: Oct. 19, 2006

Lots of ingredients, lots of goodness! This is a fabuous recipe. Everyone who tasted it commented on how good the crust was, although I did use fresh pecans so I would recommend them if possible. I have made it three times now - the last I didn't have any whipping cream, so I omitted it. I couldn't tell a difference in the taste or texture. A definite must-try! This one is a keeper!

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