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. 24, 2006

I love traditional pumpkin pie, but this was a very delicious change--it was creamy, not tangy, and had a delicate pumpkin flavor. I used cardamom instead of ginger, and I used the new gingerbread flavored graham crackers for the crust and didn't add any nuts to the crust. Per other reviewers' suggestion, I added another 4 oz of cream cheese--I thought the texture and taste was just perfect. I am delighted to add this recipe to my favorites!

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Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Nov. 23, 2006

I made this pie today for my in laws and they loved it!! I never saw dessert disappear so fast!!

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Reviewer:

Fran

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Whitestone, New York, USA

Reviewed: Nov. 20, 2006

Very Yummy! Last Thanksgiving it was the best dessert . . . I was disappointed because there were no leftovers!!! This year I'm making it again, only I'm making one for just hubby and I and one for guests!

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Reviewer:

THATTAGRL

Reviewed: Nov. 20, 2006

I did my "dry-run" pie this weekend. This pie came out great. It tasted great. I added an extra 2oz. of cream cheese because per some other reviewers that makes it more cheesecake-like. I brought into the office and everyone loved it. I will be making another for thanksgiving this week.

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Reviewer:

vicki

Reviewed: Oct. 24, 2006

My boyfriend and I finished off this pie in about 2 days. He prefers regular ol' pumpkin pie, but I like this version better. The crust was great (I had whole pecans and crumbled them with a rolling pin, so there were little whole pits of pecan in the crust, which made it extra tasty). You don't really taste the cream cheese in the filling, but it is a lighter, creamier filling than traditional pumpkin pie and I liked the spices in it. Top it with whipped cream and it's a great pie!

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Reviewer:

Kendra S.

Reviewed: Oct. 19, 2006

Love this recipe! It has a "to die for" crust. It's a Thanksgiving tradition at our house. Thank you Carolyn!

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4 users found this review helpful

Reviewer:

Jane

Reviewed: Oct. 14, 2006

Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well, I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling before adding the spices, the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear!

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Reviewer:

Michelle

Reviewed: Nov. 28, 2005

This is very good. While I agree it is not a traditional cheesecake, it is a nice twist on pumpkin pie. I made it in a 8x8 glass cake pan and it turned out good. Baked it for about 50 minutes. It is very light and creamy. I might try it with more cream cheese next time, just to see what happens. Update: I made this again for Thanksgiving 2010 and really loved it. I did not add the extra cream cheese, but I added a few more pecans to the crust and still cooked it for 50 minutes. Excellent! A keeper. Another update: made this for Thanksgiving 2011 and didnt have heavy cream, so I used half-n-half and it worked fine. Very creamy!

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Nov. 19, 2005

Mmmmm... I could tell that this pie was going to be delicious after I taste-tested the batter. I brought the pie to a pre-Thanksgiving potluck and it was a huge hit with everyone, especially compared to the straight-up pumpkin pies with their overwhelming pumpkin spice flavors. Fresh whipped cream garnish is a must!

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Reviewer:

Lizzardbeth

Reviewed: Sep. 28, 2005

I made this for my family and it was a hit. I used a ready made graham cracker crust. The next time I will add some extra cream cheese for more of a cheesecake flavor. All in all, a very good recipe.

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3 users found this review helpful