Reviewed: Apr. 19, 2012

it was pretty good. i made it twice and it was much better the second time with the cinnamon chips.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

breelly0

Reviewed: Mar. 9, 2012

Easy and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shannon628

Reviewed: Feb. 29, 2012

Pretty good, but I expected it to be better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hook'emHorns

Reviewed: Nov. 29, 2011

I pressed the cookie dough flat against the bottom which made it difficult to get out. I recently learned that when pressing any kind of dough into the bottom, it should be loose and that helps to cut it after baking.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sarahbanara

Reviewed: Nov. 21, 2011

This was so easy and turned out perfectly after 30 minutes! Next time I'm going to try with milk chocolate chips!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TTown Jen

Reviewed: Nov. 6, 2011

The cheesecake came out great and tasted fantastic. I followed the suggestion to double the spices and I used a graham crust instead of sugar cookie crust. I couldn't find cinnamon chips, either and used white chocolate chips. Definately would NOT do that again. Then chips were to sweet and hard and did not add anything to the cake. Other than that the taste is very nice.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Heike

Reviewed: Oct. 29, 2011

LOVE IT! Made it for a party with a bunch of girl friends and it was such a hit!! I can't say I was able to scoop it out of the pan to make it look as classy as the pictures but the taste was awesome! I like many other reviewers couldn't find cinnamon chips so I actually thought it might taste good with a little crunch and added cinnamon cereal instead. I will def be making this again!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

erika

Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Oct. 26, 2011

Very simple and very yummy! Made a test batch and decided I'll definitely be bringing these for Thanksgiving dessert! I would definitely recommend spraying the pan. I couldn't find any cinnamon chips so I just sprinkled ground cinnamon over the sugar cookie dough prior to cooking. I also opted for Stevia instead of sugar. The pumpkin taste is very mild. Next time I'll try adding more pumpkin pie spice or another half can of puree.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kisshot78

Cooking Level: Intermediate

Reviewed: Oct. 21, 2011

Definitely grease the pan before putting the cookie dough on the bottom. I think it would have helped to let the cookie dough cool a few minutes before adding the pumpkin topping as it was hard to spread because my crust was bubbly and poofy. I should have listened to my gut instinct on that one. It came out fine, just hard to spread the pumpkin around the puffy crust to make it more even. The taste was amazing! I used the whole cookie package (mine wasn't 18 oz) and just used my pampered chef roller to help spread it out evenly.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

EMILYM

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Oct. 16, 2011

I made this cheesecake and it came out awesome. I did make a few minor changes from the recipe. I added a cup of sugar and 1 1/2 teaspoons pumpkin pie spice. I didn't add the cinnamon chips because the store didn't have them. I just sprinkled some cinnamon on the cookie dough instead. The only glitch was that the crust burned on the underside. But that could be my error as I baked it for 40 minutes. I had the pan lined with parchment paper, too. When I make this again, I will only leave it in the oven for 30 minutes. Thanks for a great recipe!

Was this review helpful? [ YES ]
4 users found this review helpful