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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2006

I wouldn't change a thing in this recipe. I made it just as written and baked it in a waterbath and it turned out lovely and tasted wonderful. Thanks!

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

Reviewer:

AmberJo

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2006

First cheesecake I ever made and it came out perfect! The second time I made this I left out the pecans from the crust and added more gingersnaps. It was much tastier and less greasy. I highly recommend using all the tips especially the water bath. A yummy keeper at my home!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

katskuisine

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Granada Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2006

This was my first time ever making a cheesecake and I used this recipe. The cheesecake was delicious and rich, just as you would expect a cheesecake to be. The gingersnap crust was a nice change from the ordinary graham crackers! I'll definitely be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

M. Woods

Cooking Level: Expert

Living In: Delaware, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

I got compliments on this, but no one raved and I thought it tasted like baloney. Weird, I know, but that's what it reminded me of. Not that impressed.

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

Reviewer:

MKNORTON01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

I made this recipe as an alternative to pumpkin pie for a family gathering. It was excellent! I did use heaping teaspoonfuls of the cinnamon and allspice. Per other reader's suggestions, I also cut down on the amount of butter in the crust to avoid any greasiness. Also, I think because I cut down on the amount of butter, my crust did not stick 2 inches up the side of the pan as instructed in the recipe. It ended up only being on the bottom. I would suggest trying to get the gingersnap and hazelnut mixture into a really, really fine grain. Mine was a bit crunchy! I also used a water bath. Baked it for about 1hr15m. Then let it sit for about 1/2 hour in the pan, outside of the oven, to cool.

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

Reviewer:

star928

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2006

This was a hit for Thanksgiving.

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

Reviewer:

casey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2006

Thought the filling was very tasty, but not a fan of the crust, though some of my guests liked it. It fell in a bit though, but perhaps that's the baker rather than the recipe? Definitely need pan of water beneath.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KDAVIDSON2

Home Town: Cleveland, Ohio, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2006

I mixed gingersnaps and pecan sandies for the crust, and also substituted pecans for the hazelnuts. There was not enough crust to press 2" up the sides like the recipe stated. I substituted pumpkin spice coffee creamer for the heavy cream, and also used 2 pkgs. of fat-free cream cheese with one full-fat cream cheese. I don't think anyone missed the fat. I only had to cook it about 1 hour, and the top got a little too brown for my taste, so I served it covered with whipped cream. I got great reviews from the family on Thanksgiving. I didn't think it was fantastic, though.

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

Reviewer:

CMB2525

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2006

I first tried this recipe as a thanksgiving experiment three years ago. I made it for my now-husband's family and it was a huge hit. Now I make it every year for his family, my mom, and my sister's family and everyone loves it! There's no need to make any changes to the recipe, it is wonderful just the way it is!

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

Reviewer:

Caitlin

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2006

I didn't actually make the cheesecake part of this recipe, but I had to give it a good rating for the CRUST. I used it with another, more traditional cheesecake recipe from this site and the combination was magic. Thanks for a new spin on an old classic!

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

Reviewer:

P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

This was a hit for thanksgiving!!! The gingersnap crust was amazing- instead of hazelnut, I added pecans to the gingersnap crust. TWO THUMBS UP!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda D.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

I wish I could rate this recipe better because the flavor was great, but too many things went wrong even though I followed the directions exactly. I did not have enough crust to bring it up the sides as much as directed to. (Although the crust tasted great & wasn't too buttery or greasy) I had more filling than would fit in a 9 inch springform pan, so I had to leave 1/3 of the batter out, and it still was too much filling. It cracked immediately and wouldn't set. I baked it for almost 2 hours before it set. It isn't cutting well either. It tasted good, but doesn't make a good presentation at all. Had to get up early to make another pie to bring to Thanksgiving as this one won't work. Dissapointing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2006

Wonderful- the first time I have made a cheesecake EVER. It was beautiful and tasty. No cracks. Followed the recipe except I was a little heavy with the cinnamon. I also turned the oven off after 1hr15min and it had to stay in the oven for an extra 15 minutes. Would try again.

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

Reviewer:

Cee Cee

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2006

Well, not really sure how to rate this. Overall it was pretty tasty, but I wish the baking directions were a bit more detailed. For one, the crust hieght listed before baking should be about an inch shorter. The crust rises so high that when you cool the cake, the walls stay high and the middle sinks creating a crator like shape (not attractive). Secondly you should probably take the cake out about a half hour sooner than listed. When you leave it out to cool it continues to cook. Mine came out a bit over cooked. Good luck!

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

Reviewer:

Adam Laisi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2006

Very Good!

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

Reviewer:

thefarmersdaughter

Cooking Level: Intermediate

Living In: Littleton, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2006

This cheescake was easy to make, and tasted perfectly balanced with pumpkin and cheese. The crust makes it memorable. I will definitely make this again!

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

Reviewer:

R. Wolf

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2006

I had never made a cheesecake before, and this one turned out wonderful! I replace half of the cream cheese with reduced fat and the other with fat free. Never missed the flavor. I even brought it to work and they didnt believe me when i told them. Thanks!!

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

Reviewer:

KARMAL8513

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2006

This is wonderful, plenty of spices in it as written. Next time, though, I will use less butter in the crust as it got a little greasy. I also used a water bath and let it cool in the oven for an hour before the refrigerator. Great recipe!

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

Reviewer:

LESLIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Cheesecake in a Gingersnap Crust

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!