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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Casa

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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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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Nov. 12, 2008

Wonderful pumpkin cheesecake recipe. I made this last year for thanksgiving and everyone devoured it and rated it 2 thumbs up, plus. So this year, I will be making it again. I don't use the hazelnuts but just add more gingersnaps and a bit of graham crackers. Everything else I follow to a T. Also, the key to a crack free top is to avoid overbeating the mix. Watch your oven temp and bring the cheesecake out a bit earlier then listed in the recipe. Cheesecake will keep cooking after the oven is off and will firm up as it cools. Yumm!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 11, 2008

INCREDIBLE! WOW did my church family ever love this cheesecake.It came out Beautiful. I did make some changes tho. I didn't have any heavy cream so I substituted sour cream. I added extra spices since I know my husband and I like alot of flavor. For the crust I used extra ginger snaps and not hazelnuts since I'm not convinced my son can eat them yet. Then to keep the crust from cracking I used some simple tricks. 1: have a seperate container with water in the oven. 2: gently mix eggs then stir them in at the very end of mixing everything else. 3: only bake for 75-80 minutes then turn off oven and leave cake in for another half hour. hope your cake turns out as incredible as ours did!

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Gigi

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Reviewed: Oct. 28, 2008

YUM!

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JoAnne

Home Town: Claremont, California, USA

Living In: Okoboji, Iowa, USA

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Reviewed: Oct. 26, 2008

This was my first attempt at cheesecake and it was wonderful. I will make it for any occasion I can!

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MLB

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Reviewed: Oct. 21, 2008

YUMMY! What a wonderful combination to add the gingersnaps for the crust! I've never liked graham cracker crust so it was a great fix for that! First time I've ever made a cheesecake and it turned out fabulous! Cheesecake baking tips from website were a huge help! I'll definitely make again.

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jambermama

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Reviewed: Oct. 19, 2008

I just made this cheesecake today and I must say that everyone loved it. The taste of the pumpkin cheesecake was excellent. I thought it was a perfect blend of spices for my taste. These are the only things I changed. I only had 2/5 cup pure maple syrup and didn't have any heavy cream on hand so I just used half and half. It definitely took 90 minutes even though it was cracked but when it sat for the 1/2 hour, everything settled nicely. Definitely very good especially with a dollop of cool whip. Will definitely make again! Thanks!

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CAYEE

Home Town: Eastlake, Ohio, USA

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Reviewed: Oct. 18, 2008

VERY GOOD. '08 TRIED USING THE WATER BATH METHOD, SEEMED TO WORK, BUT TOOK MUCH LONGER TO BAKE

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Cindy

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Reviewed: Oct. 18, 2008

Made this for Thanksgiving last weekend and it was a hit. It was definitely not like traditional cheesecake texture and when I first cut into it, I was a bit nervous. It almost didn't seem cooked. The taste was great though.

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dishybish

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Reviewed: Oct. 14, 2008

AMAZING. This is the BEST cheesecake I have ever made, and I have made many. I did increase the spices (mostly cinnamon and a little ginger) and added some pumpkin spice mix as well. I used a water bath, which resulted in a perfect, crack-free surface. For the topping I whipped cream with a tsp vanilla, a tsp sugar, a tbsp vanilla pudding powder (to help it set better) and a squirt of maple syrup. I put this all over the cake like a frosting and then sifted cinnamon/sugar through a heart cut-out to make a heart pattern on top. It turned out better than I expected! Also served on top a drizzle of a maple bourbon caramel sauce: 1/2 c butter, 2 tbsp maple syrup, 1 c brown sugar, splash bourbon and 1/2 c cream, all brought to a boil and then allowed to sit until room temp. Fabulous. Wish I'd taken a picture. Usually my desserts are not very photogenic, but this one turned out great.

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MUSCLETART

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Reviewed: Oct. 8, 2008

This recipe is amazing. I made it for a departmental party and it was the most popular dish that night. I modified the recipe slightly, eliminating the hazelnuts from the crust and substituting the heavy cream with sour cream. The cake turned out delicious!

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missdevon

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 6, 2008

I made this cheesecake yesterday and it turned out wonderfully. As a matter of fact, my daughter didn't want to go to school today because she didn't think there would be any left for her when she got home. I made a few changes, though. I used 4 packages of cream cheese instead of just 3. I also threw in about 1 teaspoon of pumpkin pie spice with the other spices as well. I used a trimmed down turkey cooking bag instead of wrapping the pan in foil, and it worked much better in the water bath. The consistency of this cheesecake is much creamier than the typical cheesecake because of the pumpkin, although I did pat the pumpkin down with paper towel. It was wonderful. My best so far. Can't wait to make it for Thanksgiving. I think I'll do one with the syrup and one without, just to see if there is a difference. ;)

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Carrie Cass

Living In: Corunna, Michigan, USA

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Reviewed: Oct. 3, 2008

I've made this recipe twice. Once as written, and the second time modified into individual cheesecakes. First time it was wonderful--and the individual cheesecakes went over great as well. For individual-sized cheesecakes, just spray muffin/cupcake liners with baker's joy spray (or equivalent), and axed the maple syrup and hazelnuts from the recipe. Halved it... and ended up with 12 perfect mini cheesecakes. (A trip into the freezer is a must before removing the cheesecakes from the liners). Posted a picture. Great recipe!

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Moose

Cooking Level: Expert

Home Town: Bordentown, New Jersey, USA

Living In: Reston, Virginia, USA

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Reviewed: Sep. 21, 2008

I've never had a lot of luck with baked cheesecakes, but this one is perfect! I didn't use maple syrup the second time I made it, and it was fine. I set it in a water bath, and baked it for 60-70 minutes, and left it in the oven after turning it off, for half an hour. Not only did it look perfect, but it tasted wonderful!

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KimJ

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Reviewed: Sep. 21, 2008

I love this recipe! I love the subtle pumpkin taste, but decided to go with graham cracker crust instead of gingersnap. I made this recipe last Thanksgiving and used honey instead of maple syrup as I didn't have any. It was great! So this year, I'm trying to cut some calories out and am experimenting with the recipe. I made the following changes: 2 pkgs of 1/3 less fat cream cheese and 1 pkg non fat, 3 eggs instead of 4 and 1 tsp. cinnamon instead of 3/4 tsp. as I was out of allspice. Also threw in 1 tsp. cinnamon to the graham cracker crust, as I was mixing it up. The result was a light creamy pumpkin cheesecake. It firmed up nicely overnight, and now have less than half sitting in the fridge only 12 hours after it was originally made. Three people did that damage, FYI. It has been requested at this year's Thanksgiving dinner as a prerequisite for attendence. Please note that the addition of pumpkin and cream allow for this cheesecake to be lighter, and even when one is using regular cream cheese it will not be as densed as regular New York Cheesecake, IMHO.

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BrownSugar

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

Living In: Calistoga, California, USA

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Reviewed: Jul. 9, 2008

I made this during the holidays for the first time. It was so good people came to me to make special orders. I was so amazied how they enjoyed it. I am going to make it now for a family reunion.

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ANNA

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Reviewed: Feb. 18, 2008

I used this crust with regular cheesecake on top and my husband would not stop raving about the crust. I also substituted pecans for the hazelnuts, since I'm not a big fan of hazel nuts.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 1, 2008

Excellent alternative to pumpkin pie!

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Rebecca

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Reviewed: Dec. 20, 2007

Awesome! I made this for my family and for my husband's family and they all loved it! Very easy recipe and tasted great. I substituted the hazelnuts for pecans and it was great!

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kimbolek

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Pumpkin Cheesecake in a Gingersnap Crust

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