recipe reviews for:

Pumpkin Cheesecake Pie

“ Both the crust and the filling are super in this delicious pie. The crust is a tasty crumble of graham cracker, pecan and ginger. This lovely mixture is pressed into a 9-inch pie tin, and filled with a scrumptious pumpkin pie filling boasting cream cheese, brown sugar, cream, eggs, cinnamon, ginger, nutmeg and cloves. The pie is then baked and garnished with whipped cream and pecan halves.”

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Reviewed: Nov. 30, 2009

Fantastic!! It did require a bit more cooking time than the original recipe stated. Give it plenty of time to chill in refrigerator. Also, I just used pumpkin pie spice (2 teaspoons total) in place of the spices listed. At first my husband was disappointed that he was not going to get his traditional pumpkin pie for Thanksgiving, however his mood dramatically changed when he had a slice of this pie :)

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MCUTRIGHT

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Reviewed: Nov. 26, 2009

This is a great recipe but i did make a few changes, i used 2 boxes of cream cheese (i wanted more of a cheesecake flavor) and used 1 1/2 tsp of pumpkin spice. You can of course use more or less to taste, it still had a great pumpkin taste to it and everyone loved it.

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BakinBetty

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Reviewed: Aug. 10, 2009

I used this recipe in 2 crust miniature pies, along with a homemade crust, not graham cracker though. The recipe worked perfect, this is both a delicious pumpkin pie, and cheesecake. Try this out if you haven't yet.

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kokirikitten

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Reviewed: Jan. 24, 2009

This is a hit at Thanksgiving and Christmas. I have made it three times already and have been asked for the recipe by all my friends. The only thing that was a issue was my stove is older and it needed two hours to cook.

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Clover

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Reviewed: Jan. 15, 2009

Great pie! No longer will I make plain ol' pumpkin pie again. Thanks for the recipe!

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cindy31

Cooking Level: Beginning

Living In: Nampa, Idaho, USA

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Reviewed: Jan. 15, 2009

This pumpkin cheesecake was extremely good

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yemenichef

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Reviewed: Nov. 19, 2008

I followed the recipe exactly. This was just okay. No raves from anyone. There was still pie left over 3 days later.

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SUZUBEE

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Reviewed: Nov. 7, 2008

This pie is delicious! I added about 1/3 cup of powdered sugar to the mixture to sweeten it up a bit (I had read some reviews that it wasn't as sweet as some other pies, and my husband and I like sugar!) It's true that it's cheesecake flavor is subtle. If you want a stronger cheesecake taste, you could add more cream cheese. I however, think the balance of pumpkin and cheesecake is perfect! Next time I will try baking it in one of those fantastic refrigerated roll-out pie crusts. You will enjoy this recipe!

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joyfulwife

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

This was very easy and the best pumpkin cheesecake I've tasted. It is great. It does make more than a 9" pie. Make extra crust and make two 8" pies. We loved it as is. We won't be changing this recipe at all.

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Shea Petersen

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Reviewed: Nov. 3, 2008

I gave it a 4 because it was good but it wasnt quite cheesecake. It tasted more like a regular pumpkin pie with a slight difference. There was enough for 2 pies so I made one with nuts and one without. My husband finished the entire pie without nuts.

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erin morris

Cooking Level: Beginning

Home Town: Sonora, California, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Oct. 28, 2008

I was a bit disappointed, it didn't taste "pumpkinish" enough nor was it sweet enough and it definitely could use more spices. On the positive, it made more than one pie.

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Anna

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Reviewed: Oct. 24, 2008

I made this pie for a friend who has Celiac Disease and is gluten intolerant. I made the crust with ground arrowroot cookies instead of flour. It made it more like a graham cracker crust, but was really good anyway. We were all really pleased with how this pie tasted. Other than the crust, I didn't change a thing.

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dburrow5

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Reviewed: Oct. 20, 2008

I did not make any changes, and everyone loved it.

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STEPHZ2003

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

As a 20 year old, no one really had any hope that this would turn out good for our thanksgiving dinner and my aunt even had store bought pumpkin pie as a standby but every one was pleasantly suprised. It was delicious and very easy to make. Perfect compromise for cheesecake and pumpkin pie lovers. The only change I made was I used ginger snap cookies for the crust and used 2 packages of cream cheese. I baked it for about an hour and then chilled it. Then I added a bit of cream frosting on top and garnished it with pumpkin shaped creme candies. Everyone asked for the recipe and wants me to make it again!

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savika

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Reviewed: Jun. 17, 2008

We have this cake every week almost ^_^ I still have not gotten tired of it, but I recommend using less pumpkin and more cream cheese. Thanks for the recipe! I also recommend putting it in little tarts. Its fun for kids too!

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Mirm (:

Cooking Level: Beginning

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 4, 2008

Made this and loved it! And so did everyone else which is always a plus! I found that the center of the pie cracked after it was done cooking. I hear it's a common problem, but of course that doesn't affect the taste and that was my own error and nothing to do with this recipe. This is a must try recipe and people who hate regular pumpkin pie will still love this.

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Jenny

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

This is a great recipe! Some advice: This actually made TWO pumpkin pie cheesecakes. (I used two 9in. pie tins). The pumpkin is subtle, and the cheesecake is not overly sweet. Everyone loved it, especially the pumpkin pie lovers! 100% recommended.

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SheffShannon

Home Town: San Francisco, California, USA

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Reviewed: Dec. 19, 2007

I have made this pumpkin filling several times and it always comes out super. I can't find graham crackers in Tokyo so I use butter-based pie crust recipe. For the filling, I reduce the amount of sugar to 1/2 cup and lessen the salt accordingly. I double the cinnamon because I like this spicy. No, this is not a cheesecake recipe. But I think the cheese tastes more than a hint and complements the pumpkin and the spices wonderfully.

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tokyolife

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Tokyo, Tokyo, Japan

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Reviewed: Nov. 25, 2007

I made this recipe for Thanksgiving this year and I was impressed! I haven't got any experience with pies or cheesecake and this was delightful to make and eat. The nuts in the crust really add a unique flavor and texture. Needless to say, I will be making this again!

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