Reviewed: Dec. 1, 2007

Never made this fancy kind of cheesecake before. But was pleasantly surprised with the result! Will definitely make again!! Listened to others suggestions: make CERTAIN to use a waterbath when baking; used 4 T of butter; used 1/4 c ground hazelnuts; added 1/2 t nutmeg. Will try another suggestion when I make again: bake for just over 1 hour, then turn oven off for final 30 min. This should make the texture more creamier. Absolutely best if eaten the following day after being in the refrigerator!

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TGal

Cooking Level: Expert

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Reviewed: Dec. 1, 2007

I have never made cheesecake before, and this recipe was amazing! No one would eat the other pies that we had for Thanksgiving. I did have difficulty crushing the gingersnap cookies, but I would not eliminate the for anything. The edges turn slightly brown (before the center had set) is there a way to avoid this? It didn't taste the least bit burnt, so I thought it was just how the gingersnap crust cooked.

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Smile3m

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Reviewed: Nov. 30, 2007

This was good, but not what my expectations thought it would be like. The crust was really good, the filling wasn't very firm like cheesecake, it was very silky, mouth fill was not what I was used to. Not very spicey, thought it could be a little more punchy. The family liked it but it wasn't the first thing to go.

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Julie B.

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Boise, Idaho, USA

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Reviewed: Nov. 28, 2007

I've made this a few times now and I love this concept. I've made it with both pecans and hazelnuts. I double the spices, and have also used fresh pumpkin which gives it such a different texture and flavor. I make this as opposed to pumpkin pie, and I like this much better. Still experimenting with the crust, as it does get soggy, but I think this recipe is definitely a keeper.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 26, 2007

Delicious! I made it with pecans and added some more ginger to the crust. I will make this again and again. Thank you! Lenora43

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lenora43

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Reviewed: Nov. 25, 2007

Yummy! Everyone was so impressed with this dessert at Thanksgiving this year. It will certainly become a family favorite. I baked it exactly as the recipe stated but I did bake it in a water bath. The top was very slightly darker that I would have liked it but it tasted wonderful. Will absolutely make this again!

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Drewsky

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Frisco, Texas, USA

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Reviewed: Nov. 25, 2007

I even messed up and put 2 eggs in the cheesecake side so I was worried and cooked it 20 min. first the added pumpkin and cooked again. The best I've made yet and not really cheesecake like!

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Lana

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Nov. 23, 2007

This recipe was amazing! Tried it this year for Thanksgiving and everyone asked for more! Very light and fluffy. I did bake in a water bath to keep from cracking. I also only baked for one hour and then turned off the oven and left it in there another hour. I only used gingersnaps in the crust and lessened the butter to keep the crust less greasy. Turned out great, will definitely be making again.

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momma2two

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

This was really good. I wanted to make it once before I made it for Thanksgiving. At first, when I couldnt wait to have a slice before letting it cool ni the fridge overnight, I was a little disappointed. But the next day I had a slice and it was divine. I used walnuts instead and since we are in a temporary house I was only able to crush them in a blender so therewere some pretty big chunks. Despite my worries over that, I think I actually prefer the bigger chucnks of nut. It gives the crust a great texture. I will use less butter (used 5 tbsp instead of 6... next time will cut down to 4 tbsp) and will use 4 packs of cream cheese instead of 3 as I like more of a cheese flavor. Hopefully it turns out as good or better!

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Maryann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Angelo, Texas, USA

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Reviewed: Nov. 15, 2007

The flavors in this recipe are amazing, but it is not as easy as the previous reviews made it sound. If you decide to make individual cakes in muffin tins, use heavy duty papers. This amount of filling made enough for 24 individual cupcakes, so you need two cupcake pans to make it (unless you want to ruin the first twelve when you try to remove them from the pan, like I did). But again, the taste makes all the trouble worthwhile.

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emilycwellswku

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 15, 2007

This cheesecake is delicious! I'm not a big pumpkin fan, but this is so good! I made it for a work party and EVERYONE asked for the recipe. I used both the pumpkin pie mix and the spices. I substituted pecans for the hazlenuts. Also, for the topping, I piped French Vanilla Cool-Whip over the whole thing, crumbled up gingersnaps, and drizzled with caramel. It was beautiful! No one could believe I made it! Definitely give this one a try - you won't be disappointed!

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tracidawn46

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Reviewed: Nov. 14, 2007

Excellent recipe... It can be turned into a "diabetic friendly" recipe also! Replace the ginger snaps with low-cal cookies and add a tsp. of ground ginger. Replace the sugar with fructose or sweetener (remember to reduce the amount, as fructose and sweeteners have a higher sweetening effect)Instead of maple syrup, add a tsp. of maple flavouring.

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Abuela Nany

Cooking Level: Expert

Home Town: Eldorado, Ohio, USA

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Reviewed: Nov. 7, 2007

This is the first cheesecake I have ever made, and I learned a lot from the process. These are the changes I would make: 1. Use less butter, pecans, brown sugar, more gingersnap cookies in crust (crust was greasy). 2. Cook for one hour, then turn oven off for final 30 min (my cheesecake seemed overcooked and cracked). 3. Cool at room temperature for 1 hr, then move to refrig. 4. Add about 1 teaspoon nutmeg to batter. I am anxious to try this one again! Great taste, even though it didn't look so pretty.

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Leah

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 5, 2007

We thought this was good, but I must have done the wrong thing putting the gingersnaps in the food processor. They ended up too finely ground, I think. Because, when I baked the cheesecake, the sugar in the crust seemed to have carmelized and made a harder crust. So, I think that was my fault, but I didn't like the ginger taste with the pumpkin cheesecake either. Sorry.

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ANGELA CAROL

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Oct. 26, 2007

Cooking at high elevations can be a challenge. I followed this recipe with the recommended changes of substituting pecans for the hazelnuts, and I put a pan of water in the oven. Except for those modifications, I followed the ingredients, temperature & times exactly. Cooking at 7000 feet can be a challenge, and this came out perfect--no cracks, subtle & wonderful flavors, great texture. Thanks for this recipe and the reviewer tips.

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bubbles fazzini

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Reviewed: Oct. 9, 2007

Everyone loved it, "Bakery quality"

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NGADSBY

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Reviewed: Oct. 4, 2007

Can't improve on this recipe and it is perfect and great for holidays and celebrations. I have found that if I take the cheesecake out of the oven five minutes sooner than the recipe calls for, the cracks can be avoided.

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Nancy

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Reviewed: Feb. 3, 2007

crust was very greasy because of the nuts, next time I will not add very much butter.

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Amanda

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Seabrook, Texas, USA

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Reviewed: Jan. 9, 2007

This cheesecake gets made every year for Thanksgiving and Christmas. The gingersnap crust truely makes the cheesecake, and is an excellent alternative to graham crackers (which I have used in a pinch). A word of caution though - if you bring this to a family gathering, the cheesecake will get scarfed down and your guests won't even TOUCH the other desserts! :D

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CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 1, 2007

It was to DIE FOR!! I can't believe how good this was. && so easy! I did decrease the butter in the crust to 3 tablespoons and it still worked perfectly.

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