Reviewed: Nov. 8, 2009

WOW. Just as is. The chosen cookie can make a difference in spice combination of course. I like Stauffer's brand gingersnaps. Served this with vanilla bean whipped cream (I keep 10x sugar on hand with snipped beans for fragrance and flavor). Oh my!!

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SCHNICKELFRITZ

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Oct. 31, 2009

One of the best cheesecakes I have ever made/had. It is so very rich and creamy. I love both pumpkin & cheesecake so this was a perfect combination! I am not a baker but after seeing this, I just had to try it. We absolutely loved it! Thanks so much for sharing the recipe!!

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Desert Moon

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

I made this cheesecake into muffin cups like someone had suggested. Honestly, it didn't do much for me. I probably wouldn't use this recipe again. Maybe it's better when it's a full cheesecake rather than muffins.

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audrey-eileen

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Reviewed: Oct. 13, 2009

Gave this a 3 star rating only because it works more as a base recipe than the real deal (but if I were a first time cheesecake maker, this would be a great recipe!). I just made this tonight as individual cheesecakes in a muffin pan and they were tasty but missing something. I'll definitely try this again but I'll be sure to follow some of the modifications listed in the reviews.

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CYLEE305

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 12, 2009

DEElish... we really enjoyed this for our thanksgiving dinner! Didn't have hazelnuts so I used walnuts..served with whipcream maple flavoured. Next time I would double spice and crust..just for our preference.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Oct. 7, 2009

I didn't have any hazelnuts so I used walnuts instead. The gingersnaps really make this an interesting cheesecake. It's a wondeful fall treat.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Aug. 25, 2009

This was really pretty good but I didn't like the allspice taste or maybe it was the maple syrup. I did use the nuts but used vanilla wafers as gingersnaps is not my favorite. If I try it again I will use corn syrup, some nutmeg and dash of cloves. An old trick my Mom always did was separate eggs; whip whites and than fold in. It has the same flavor but a lighter texture. I have my own version of a water bath: I put in a cold oven a a broiler pan on bottom shelf; fill with water and as the oven gets hot so does the water. This makes it moist without wrapping the bottom of cheesecake pan. I also mixed 1 cup sour cream with 2 T. sugar; spread over hot cheese cake, returned to oven and baked 5 min. more. Next time I would double topping but use only 3 T. sugar.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Apr. 12, 2009

Made this for Thanksgiving bc I'm not a huge fan of pecan or plain pumpkin pie. This will be a holiday staple in our house now! Gingersnap crust is a wonderful compliment to the pumpkin yumminess.

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cookinmama

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Reviewed: Apr. 5, 2009

Excellent great alternative to pumpkin pie. I followed the recipe exactly and had great results. I have made this several times- I have topped it with a sweetened sour cream topping and that works well for a little twist.

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nancy55

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Reviewed: Feb. 15, 2009

I loved this cheese cake! It was my very first I had ever made and I was impressed! Very good... it didn't last very long in our house!

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Haley

Cooking Level: Beginning

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Reviewed: Feb. 7, 2009

I modified the recipe based on member suggestions, with mixed results. Positives: the crust was simple and its flavor was great. I used a very crisp, thin ginger snap (easy to crush with a rolling pin after placing in a Ziploc) and no nuts b/c of an allergy. Negatives: there was definitely too much butter in the crust (at least a tablespoon seeped out of the foil when I took that off) and even though I cooked it 75 min. and also left it in the oven for an hour as many members suggested, the cheesecake was still too soft in the center. Also, it might just be that I prefer regular cheesecake to the pumpkin, but the flavor wasn't the best.

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ms_mills

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Jan. 5, 2009

It was good, but I think next time I'm going to turn the heat down a bit to avoid having to add water to the water bath I use when baking cheesecakes.

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wema

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Reviewed: Jan. 4, 2009

A big hit this Christmas. Beautiful recipe. If you are having trouble with cracks wrap your spring form in tin foil and bake in a shallow water bath. Remember- when using a water bath always start with hot water!

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kelsey

Cooking Level: Professional

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Dec. 30, 2008

I used the water bath,my cheesecake did not crack,it came out beautiful. The crust was so soggy a couple days after,too greasy. I cut down the butter after reviews,so I guess it needs to cut down more and use more gingersnaps. Why grease when there is so much grease already

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sheri

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Reviewed: Dec. 28, 2008

I made this for Christmas Eve and it got rave reviews. The crust makes this cheesecake! I left out the hazelnuts and used 2 cups gingersnaps. I also used one additional cream cheese and added more spices as I had to fill a 10 inch springform pan. I baked it in a water bath for 75 minutes and then left it in the oven to cool for an hour. I wrapped the pan with foil and an oven turkey bag for extra measure to prevent it from getting wet in the water bath. The cheesecake came out perfect-no cracks and easily cut into pieces which I topped with fresh whipped cream and a sprinkle of nutmeg. The cheesecake had an wonderful texture--very smooth and creamy. Next time I will make the crust after making my own gingersnaps. Excellent!

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mnhockeymom

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Reviewed: Dec. 26, 2008

Did not like this at all. May just be personal preference or my inexperience making cheesecakes.

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Jackie R.

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Reviewed: Dec. 21, 2008

This was tasty, but not amazing. Made it for tanksgiving. The butter in the crust was too much, as it came out very greasy. Unfortunately, nobody wanted to take the rest of this home with the leftovers. My mom told me she thought it was too rich.

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 15, 2008

This was my first time to bake a cheesecake and this one was wonderful! The only change I made was using pecans instead of hazelnuts. It did not crack in the middle and everyone loved it.

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RedRaiders2000

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Reviewed: Dec. 15, 2008

I made this for Thanksgiving, very good. I would highly recommed leaving out the maple syrup, the maple is too overwhelming. My cheesecake did have cracks, but once it settled and cooled they were almost gone. Wonderful addition to Thanksgiving besdies the same old pumpkin pie.

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jlc10719

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Reviewed: Dec. 5, 2008

Came out great! Will make again!

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Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Pumpkin Cheesecake in a Gingersnap Crust

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