The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
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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Cooking Level: Intermediate

Home Town: Davis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 26, 2008
Did not like this at all. May just be personal preference or my inexperience making cheesecakes.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 5, 2008
Came out great! Will make again!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 1, 2008
This cheesecake was good when it was first served, but actually got better after being in the fridge for a few days. I would recommend toasting the nuts (I subbed pecans) before using them for a richer flavor & making it 2 days in advance of when you want to serve it to let the flavors fully develop. We also felt the texture improved after a few days; it became more dense which we like. I served it simply with some whipped cream on the side & it got rave reviews all Thanksgiving weekend. This cake can serve 12 easily; you'll get gigantic servings (truly too big as it is very rich) if you stick w/ the 8 serving yield. I've already had requests to make it again, so it's become a new holiday 'must have'. Thanks for sharing a winner!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 29, 2008
Creamy cool pumpkin goodness! This is one excellent dessert and a nice change from the standard pumpkin pie. I doubled the crust by adding an equal amount of vanilla wafers but left everything for the filling the same. I will definitely be making this one again! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 28, 2008
Wow! This was yummy!!! I agree with other users, there was too much butter in the crust... I would leave out at least 1 Tablespoon... but still very good. I used walnuts in place of hazlenuts and it was great! ALSO, you must have a food processer for those ginger snaps or it's impossible. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 22, 2008
I am rating only crust, because that is all I used. I always had problems with preparing my own crusts but this one came out wonderful. I did use pecans instead of hazelnuts. Great idea.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2008
I made this in cupcake papers. It was perfect for a party! I followed the recipe, but after baking and cooling I topped each cheesecake with chocolate cinnamon ganache. I also made some spiced pumpkin seeds, and put 2-3 on top of each mini-cheesecake for garnish. They looked beautiful! I wish I had taken a picture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2008
I have now made this recipe twice in the last few weeks. Everyone has loved it. The only changes I made were to make it in a 9x13 glass dish and cut cheesecake squares. I made a little extra crust but kept the filling at the same amount. Also, I left out the hazelnuts due to a nut allergy in our house. Absolutely wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 17, 2008
Yummy! I made this a couple years back for Thanksgiving at the in-laws and it made a lasting impression! I can't believe it's been so long since I made it, but it's one of those special occasion things so I'm going to make it again this year!
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Murray, Utah, USA

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